BBQ pal and fan of House of Q, Steve, seems to have gotten hungry once again. His inspiration is a classic sandwich from restaurants that has full sized, thick cut pork chop made into a sandwich. This recipe is Steve’s version of the Chicago Pork Chop Sandwich.

It’s a Bone-in Sandwich? Can it be Boneless?

Call it flare or a liberal interpretation, whichever it is, the classic Chicago-style chop sandwich is a bone IN pork chop. Maybe the origin is a restaurant decided to use the evenings classic chop for a lunchtime sandwich. In a rush, the kitchen used the bone in evening chops for a sandwich. Another speculative story is someone needed a meal on the go (maybe there was a fire in Chicago?) and simply put the bone in chop on a bun thus the creation of the Chicago Pork Chop Sandwich.

Whichever you prefer, a bone-in or a boneless chop, we admit it would be a bit easier and more graceful to have a boneless chop sandwich. But at a minimum, the chop needs to be thick. It’s a hearty sandwich in Chicago. It’s not a “cutlet”, it is a chop!

How to Smoke Pork Chops in a Gas Grill

If you own a smoker, you likely already are familiar with the delightful experience of cooking with either charcoal or pellets. However, if you find yourself wondering can I get that smoky flavor using a gas grill? The answer is simply yes! Read on to find out how to set up your grill to smoke meats.

To transform your gas grill into an effective smoker, begin by igniting just one side of the grill. For instance, if your grill is equipped with three burners, turn on only the left burner. If you’re asking at this point in time, do I turn on the other burners? Nope! Leave those OFF! This technique sets up your grill for indirect cooking, which is essential for smoking.

Next, take a generous handful of wood chips or smoking pellets and place them into a small piece of aluminum foil. Fold the foil into a packet, crumpling it gently to keep the chips together and fully enclosed. Position this packet directly on the hot side of the grill—ideally beneath the cooking grate and resting on top of the flames. This setup will cause the wood to heat up and produce smoke.

With the grill lid closed, it’s time to introduce your pork chops to the cold side, where the burners are turned off. As the smoke fills the grill, it infuses the chops with rich, deep flavor. Keep the lid closed throughout the smoking process to allow the smoky goodness to add flavour to the pork. Simply sit back, relax, and let the magic happen!!

Chicago Pork Chop Sandwich

Print Recipe

Course Main Course

Cuisine Grill, Kitchen, Smoker

HoQ Product Apple Butter BBQ Sauce, Competition Rib Rub, Five Star Competition BBQ Sauce, House Rub, Slow Smoke Gold BBQ Sauce

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings 2

Author House of Q

Ingredients

• 2 pork chops – thick cut bone in for extra flavour and character

Chop Brine

• 1 L water (4 cups)
• 2 tbsp sea or kosher salt
• 3 tbsp brown sugar

Seasoning and Sauce

• 3 tbsp House of Q Competition Rib Rub
• 4 strips Bacon – cooked crisp
• 1 onion, small – sliced and griddled
• 2-4 tbsp House of Q Slow Smoke Gold
• 2 buns, toasted

Instructions

• Start by making the brine. Place the water in a container large enough for the chop to be fully immersed. Add the salt and sugar and stir to dissolve. Taste the brine BEFORE putting the meat into the mixture. If tasty and not too salty, add the pork chops. Refrigerate for 4-8 hours.
• Remove the chops from the brine and pat dry with a paper towel. Season both sides with the House of Q Competition Rib Rub. Let rest.
  
• Prepare your smoker for low to medium heat. Add wood chips or chunks as you use for your cooker. Place the chops on and smoke until meat reaches 125-135 F.
• Preheat a griddle or a iron plate for your gas grill on medium to high heat. Cook the bacon until crisp and on the side, saute the onions until soft. Remove from the heat once cooked.
• Place the smoked pork chops on the griddle. Sear on both sides until a crust has formed and meat is 145 F. This temperature will come quickly so a fairly hot griddle will be needed.
  
• Optional: use a burger press and place on top of the chop to help develop more caramelization (crust) on the chop.
  
• To assemble the sandwich, toast the buns and add a generous amount of House of Q Slow Smoke Gold sauce on both the top and bottom bun. Add the bacon on the bottom, a chop, then the onions on top.

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