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Maxwell Street on the Ike: Pork Chop Sandwich


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Maxwell Street on the Ike: Pork Chop Sandwich

David C. Hammond | Oct 22, 2002 11:48 PM

I’ve been cruising the Eisenhower Expressway (290) since just about the Eisenhower Administration, and I don’t remember ever seeing much in the way of food stops along that relatively barren route. So it was with some interest that I spotted the blaringly bright yellow sign announcing The Original Maxwell Street right off Independence, on the south side of the Ike. Aside from the obvious problem of a place called The Original Maxwell Street being located probably 4-5 miles from the actual Maxwell Street, I was hungry tonight, and on the road, so I bounced off and pulled in.

I ate several items, but the one that I want to write about tonight is the pork chop sandwich. What a zany invention! Why in the name of God would you put a piece of meat, full of bones, between two slices of bread?! Makes no sense. But, I was in the mood, so I got it. It was good. Basically, the pork chop sandwich, as interpreted at this roadside stand, is two thin chops, griddled to jerky-like chewiness without being really tough, and covered with a combo of rough cut cooked onions and cheap mustard. There is no way you can eat this thing like a sandwich – you have to disassemble it and eat it in pieces. If you accept that premise, you’re home free with this “sandwich.” The onion-mustard mess was really right (can’t quite figure out why), and the chops were probably the healthiest thing on the menu – very lean, but flavorful. I opened the sandwich (I had to, to eat it), and those twin chops were looking back at me, all browned and succulent – made me very happy.

At $2.60 for a sandwich of two chops and fries, that ain’t bad – especially for that stretch of the Ike. Plus, it’s open 24 hours.

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