Herb-Crusted Pork Chop Sandwiches with Lemon Potato Wedges and Dijon Mustard Sauce

If you’re looking for a hearty and flavorful sandwich that goes beyond the ordinary, these herb-crusted pork chop sandwiches are a must-try. Inspired by the iconic Chicago pork chop sandwich, this version features tender boneless pork chops seasoned with thyme and celery salt, seared to perfection and then roasted alongside crispy lemon-kissed potato wedges.

The magic continues with saucy onions cooked in the pan drippings, creating a rich, savory topping that soaks into the toasted potato buns. A creamy Dijon mustard sauce adds a tangy kick, making every bite irresistible. Whether for a weeknight dinner or a weekend lunch, this sandwich is sure to become a favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. 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) with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack for 12 minutes.
3. While potatoes roast, pat pork dry with paper towels. Season with half the celery salt (all for 4), half the thyme, 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. Transfer to a plate; wipe out pan.
4. After 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.)
5. Melt 1 TBSP butter (2 TBSP for 4) in the same pan 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 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. Season with salt and pepper to taste.
6. While onion cooks, combine mayonnaise, mustard and juice from one lemon wedge (two wedges for 4) in a small bowl. Toast buns directly on top rack until golden, 2-3 minutes.
7. 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 extra mustard sauce for dipping. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use bone-in pork chops for this recipe?

Yes, bone-in pork chops work well, but you may need to adjust cooking time slightly. Ensure they reach an internal temperature of 145°F.

What can I substitute for fry seasoning?

You can use a blend of paprika, garlic powder, onion powder, salt and pepper as a substitute.

Can I make the mustard sauce ahead of time?

Absolutely! The sauce can be prepared up to a day in advance and stored in the refrigerator.