- May 3, 2026
- 31
- 128
Little trip down memory lane...
Growing up in North Central Illinois, one of the Friday night hangout spots for me and my friends was the local dirt track. We usually opted for pit passes because we knew several of the drivers.
The one item from the concession stand that was a must have each week was the pork chop sandwich. A big, thin boneless chop that would hang off the side of the bun, drizzled with sauce, with the option to add thin sliced onion and pickles. They usually sold out pretty quick, so it was not unusual to see a line waiting for them to open the window.
Today I decided to recreate this favorite from my youth.
I deboned a thin pork chop, pounded it out thin an seasoned it with some of my Medium rub, I then put it onto a cast iron griddle over hot charcoal. These cook really fast, about a minute and a half to two minutes per side.
This went onto a sesame seed brioche bun with a thin coat of spicy beer mustard on one side, then the pork chop, thin sliced white onion, red wine bread and butter pickles, and a sweet and spicy BBQ sauce.
Growing up in North Central Illinois, one of the Friday night hangout spots for me and my friends was the local dirt track. We usually opted for pit passes because we knew several of the drivers.
The one item from the concession stand that was a must have each week was the pork chop sandwich. A big, thin boneless chop that would hang off the side of the bun, drizzled with sauce, with the option to add thin sliced onion and pickles. They usually sold out pretty quick, so it was not unusual to see a line waiting for them to open the window.
Today I decided to recreate this favorite from my youth.
I deboned a thin pork chop, pounded it out thin an seasoned it with some of my Medium rub, I then put it onto a cast iron griddle over hot charcoal. These cook really fast, about a minute and a half to two minutes per side.
This went onto a sesame seed brioche bun with a thin coat of spicy beer mustard on one side, then the pork chop, thin sliced white onion, red wine bread and butter pickles, and a sweet and spicy BBQ sauce.
