My husband and I lived in the Midwest for a long time since my husband grew up there. One of the fun memories I have is visiting his parents and going to the McLean County fair with them.

The best part of the fair was the incredible pork chop sandwich they sell each year. It was such a simple sandwich but the taste was really delicious: a grilled pork chop between 2 white buns.

My husband still talks about those sandwiches once in awhile, so I decided to do some research and try making the sandwich myself.

After trying many times I think I figured out the right flavor. To get the best flavor and tenderness I first brine the pork chop overnight to keep the pork juicy. I then use a simple seasoning mix and grill the pork.

I use brioche buns here but at the fair they use just simple white buns.

This is truly an unique sandwich, I hope you try this recipe. Please let me know your opinion if you decide to give this a try!

Ingredients

Brine

• 2 lbs. pork loin chop boneless (4 pieces)
• 1 tbsp. sugar
• 2 bay leaves
• 1 tsp. whole peppercorn
• 10 whole juniper berries
• 1 tsp. season salt

Spice mixture

• 1 tsp. paprika
• 1/2 tsp. seasoning salt

Sandwich

• Mayo
• Brioche buns
• 1/2 tbsp. canola oil
• 2 tbsp. butter

Instructions

In a large measuring cup or glass container, add sugar, bay leaves, peppercorn, juniper berries, and season salt. Use a spoon to mix all ingredients together well to dissolve the sugar and salt.

Then add the pork chops, make sure the pork chops are submerged in the brining liquid.

Cover and refrigerate overnight.

In a small bowl combine paprika and seasoning salt, then set aside.

When you are ready to grill the chop, bring out the chop from refrigerator and drain the brine. Pat dry the chops with paper towel.

Sprinkle paprika and seasoning mixture over the pork and rub well to coat all sides. Set aside for 15-20 minutes before grilling.

Preheat an electric grill over medium high heat. Oil grill pan with 1/2 tablespoon of oil.

Once the pan is hot add the pork chops and cook for 12-16 minutes or until the pork chops are cooked. Internal temperature on an instant read thermometer should read 145 degrees Fahrenheit. Cooking time will vary depending on the thickness of the chops.

Rest the chop for 5-10 minutes before you assemble the sandwiches.

While the pork is cooking butter the buns, then toast the bun until light brown color.

Once you are ready to assemble, spread generous amount of mayo on both cut side of the buns, then add some pickle chips if you like followed by the pork chop. Finish the sandwich with the top bun.

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!