Herbed Pork Chop Sandwiches

Name: Herbed Pork Chop Sandwiches with Saucy Onion, Lemony Potato Wedges & Dijonnaise
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz Potato; 1 Onion; 1 Lemon; 2 Potato; 1 tbsp Fry Seasoning; 4 tbsp Mayonnaise; 2 tsp Dijon Mustard; 10 oz Pork Chop; 1 tsp Celery; 1 tsp Thyme; 1 tbsp All-Purpose Flour; 1 unit Chicken Stock Concentrate; 1 tbsp Cooking Oil; 1/4 tsp Granulated Sugar; 1 tbsp Butter; Salt; Black Pepper

with Saucy Onion, Lemony Potato Wedges & Dijonnaise

By Recipe0 System

You’ve got your Chicago deep dish pizza and your Chicago-style hot dog, but do you know about the iconic Chicago pork chop sandwich? Shh, it’s a little hometown secret, and this is a super tasty riff on that classic. In our version, seasoned and seared boneless chops and sliced onion (cooked in pan drippings!) fill toasty buns smeared with Dijonnaise. Crispy lemon-kissed potato wedges stand in for fries in this variation on a Chi-town sensation!

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Onion
1 Lemon
2 Potato
1 tbsp Fry Seasoning
4 tbsp Mayonnaise
2 tsp Dijon Mustard
10 oz Pork Chop
1 tsp Celery
1 tsp Thyme
1 tbsp All-Purpose Flour
1 unit Chicken Stock Concentrate
1 tbsp Cooking Oil
1/4 tsp Granulated Sugar
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4). Zest and quarter lemon. Halve buns.
2

Toss potatoes on one side of a baking sheet (spread across entire sheet for 4 servings) with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack for 12 minutes. (You’ll add more to the sheet then.)
3

While potatoes roast, pat pork* dry with paper towels. Season with half the celery salt (all for 4 servings), half the thyme (you’ll use more later), remaining Fry Seasoning, and pepper.

Heat a drizzle of oil in a large pan over high heat. Add pork; cook until browned, 1-2 minutes per side. Turn off heat; transfer pork to a plate. Wipe out pan.

Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully place pork on empty side of sheet; return to top rack and roast until pork is cooked through and potatoes are browned and tender, 8-10 minutes more. (For 4, leave potatoes roasting; add pork to a second baking sheet and roast on middle rack.)
4

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium heat. Add sliced onion; cook, stirring, until softened, 3-4 minutes.

Stir in a drizzle of oil, flour, and remaining thyme. Cook, stirring, until mixture is lightly browned, 2-3 minutes.

Whisk in ½ cup water (1 cup for 4), stock concentrate, and ¼ tsp sugar (½ tsp for 4). Bring to a simmer; cook, whisking constantly, until thickened, 3-5 minutes.

Turn off heat; season with salt and pepper to taste.
5

While onion cooks, in a small bowl, combine mayonnaise, mustard, and juice from one lemon wedge (juice from two wedges for 4 servings).

Toast buns directly on top rack of oven until golden, 2-3 minutes.
6

Toss potatoes with lemon zest.

Spread a thin layer of creamy mustard sauce onto cut sides of buns. Fill buns with pork chops and saucy onion.

Divide sandwiches and potatoes between plates. Serve with remaining lemon wedges and remaining creamy mustard sauce on the side for dipping.

Pork is fully cooked when internal temperature reaches 145°.

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