Maxwell Street Style Pork Chop Sandwiches

Marinate the Pork Chops. Pat the pork chops dry and place them in a shallow dish or large zip-top bag. Pour the entire bottle of Italian dressing over the chops, seal, and refrigerate up to 24 hours and no longer, or they’ll start to cure. Tip: If you need to wait another day, remove them from the marinade, pat dry, and refrigerate until ready to grill.
Make the Onions. Slice onions thin and add them to a skillet with butter over low heat. Cook low and slow about 1 hour until they’re soft, golden, and caramelized. Add soy sauce, brown sugar, mustard, paprika, black pepper, and celery salt, then turn up the heat for 10 minutes to let everything get simmered in the seasonings.
Grill the Pork Chops. Heat your grill to 450°F. Grill pork chops for about 3 minutes per side, adjusting for thickness. When done, cover with foil and rest for 5 minutes.
Assemble the Sandwiches. Spread yellow mustard on your buns, layer on two chops, and top with as many onions as your heart desires.
Slow Cooker Method: Sauté onions in butter on the stovetop for about 10 minutes until they just start to soften. Transfer them to your slow cooker. Add soy sauce, brown sugar, mustard, paprika, black pepper, celery salt, and ¼ cup beef broth. Cook on LOW for 6 hours until they’re tender, sweet, and golden.