Chicago-Style Pork Chop Sandwiches

One of our favorite things to eat with our garlic chili crunch is Chicago-Style Pork Chop Sandwiches. These are perfect for an easy dinner night or a casual lunch.

 
SERVES: 2 // 20-25 min

INGREDIENTS:

- 2 thin center cut pork chops (bone-in or boneless)
- 1 teaspoon of kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons of your choice of oil
- 1/2 white onion
- 4 slices of toast
- 2 tablespoons of yellow mustard
- 2 tablespoons of Sijang Chili Crunch
- 2 whole jalapeños (optional)

DIRECTIONS:

1. Season the pork chops with salt and pepper on both sides
2. Heat 2 tbsp oil in a skillet
3. Slice onion
4. Add onions to skillet, cook until lightly browned, remove from heat
5. Cook pork chops on medium-high heat, flip after 3 minutes. Cook an additional 3 minutes or until done. Take off skillet and let rest.
6. Toast bread in pan or toaster
7. Add 1 tbsp of yellow mustard on one side of both the top and bottom pieces of toast
8. Place pork chops on the bottom toast, add 1 tbsp of Sijang Chili Crunch to each pork chop, top with a nice heap of the cooked onions, and finish with the top toast, mustard side down.
9. Serve with optional jalapeños blistered and cooked through on the stove or on a grill