Right, this is a tried and tested one (well of course it would be) but for simplicity, flavour and bang for your buck, this recipe from Richard H. Turner's HOG is a stonker - for want of a better expression.
Pork chop can sometimes be a nefarious cut to grill and err towards drying out if you take your eye off the ball. The canny trick with this recipe is that you give the chop a quick and vigorous cook first, before resting and covering in a soft nest of succulent, sweet onions - all kept resting at a low temperature before serving in a bun. Time after time, this method results in a mouthwatering, albeit slightly messy bite. This was confirmed just recently by the way in the T&G test kitchen. You know, just to be doubly sure. This works well by the way with our pork rib-eye, pork rump and pork loin chops (bone removed).
An excellent choice for camping then. Just fire up. Get your onions going. Whack the pork chop on. Rest. Beer. Eat...More beer.
For more on the origins of this magnificent sandwich, chef expands further below.
But one thing is for certain, after eating one of these, you won't suffer the blues.
'Maxwell Street is a street in Chicago, in one of the city's oldest residential districts. It is notable as the location of the famous Maxwell Street Market, the birthplace of the Chicago blues and the Maxwell Street Polish sausage sandwich. You can also buy pork chop sandwiches prepared in a similar way, and they are quite delicious.'
Hog by Richard H. Turner, is published by Mitchell Beazley www.octopusbooks.co.uk
Image credit: Paul Winch-Furness
- Heat half the dripping in a cast iron skillet, then add the sliced onions and fry until golden, seasoning with salt and pepper and tossing from time to time. Remove the onions and keep warm.
- Add the remaining dripping to the skillet, season the pork chops and fry until brown all over - about 3 minutes each side. Add the chops to the onions, then cover and leave to rest in a warm place, about 60°C, for up to 20 minutes - the residual heat will finish the cooking.
- Split each bun and toast until golden. Spread one half with onions, top with a chop and close the sandwiches. Serve with mustard, of course.