Butte is a proud, blue-collar town that is filled with longstanding traditions that will never die. On the shortlist of these traditions, ones that must be done at least once while either visiting or residing in Butte, is to have a pork chop sandwich. The origins of the pork chop sandwich are vague and debated to this day. I, for one, subscribe to the thought that the origins can be found in Chicago approximately around the turn of the 19th century. It was here that an unknown individual realized that throwaway parts, such as the tongue (which really is a muscle and no different than others that are consumed) could be ground up with other cheap ingredients (such as onions, spices, or bread). Perhaps this same individual, or the individual to whom the product was sold, realized that they could fry it up for a cheap (and a bit bland) meal for someone on their way to a meat house. When you're poor and hungry, you'll eat just about anything that's "nourishing" (don't think so? Look at the ingredients in "bargain" hot dogs). Jump forward to 1924, from the Windy City to The Richest Hill on Earth: Butte, Montana. The demand for copper is booming. There's plenty of jobs and plenty of money for all. In the middle of this mining metropolis is entrepreneur John Burklund, looking for a way to get a leg up on the fierce competition. What exactly happened is anyone's guess. But I would postulate that perhaps John was visiting a friend from Chicago, who introduced him to the fried, ground pork. While dining on this rather bland dish John probably realized two things: 1. Pork is cheap 2. There's a lot of room for improvement that he can do. A short time later, on the corner of Mercury and Main, John began selling his creation: the pork chop sandwich- an item consisting of a lightly-battered pork sirloin (as opposed to ground pork tongue) and fried, and served on a roll with pickles, onions and mustard. The population of Butte ate it up- literally! In 1932, using the profits earned from his lunch wagon, Mr. Burklund opened "Pork Chop John's" on Mercury Avenue, permanently anchoring the food and establishment into Butte's cultural history and tradition. It's been decades since John Burklund introduced his sandwich to the world. Butte's economy has seen better days. People have come and gone. Businesses have risen and fallen, and through it all, Pork Chop John's has remained like a lighthouse beacon. Mr. Burkland has passed on, and the business is now under the ownership of Ed Orizotti who knows that if it ain't broke, don't fix it, and hasn't changed the menu or preparation (other than to meet expected modernization and sanitary standards). Everything is practically the same as when John Burklund was in charge, whom would no doubt be proud to see his business carrying on such a beloved tradition. I would not be one bit surprised if the rapture happened, and at the last moment, Jesus said, "Just a second, I have to get an order at John's." So let's actually talk about the food, and what's the big deal anyway. Why is it that any born and bred Butte son or daughter will go straight to Pork Chop John's (or a pasty shop- but that's another article/review) within five minutes of their arrival in town? The best place to start is with the main, signature product: the pork chop sandwich. The meat is gristle, fat and a bone-free hunk of tenderized Montana-raised pork sirloin (the difference is quite noticeable when compared to a factory farm), that's been lightly breaded and battered so that the natural flavors of the pork interact with, but aren't overwhelmed by the spices, as opposed to, say, KFC. Add in pickles, mustard, onions, tomatoes and lettuce finished with a locally-baked bun and you have a sandwich that is unlike any other. The taste itself is difficult to describe, other than it's hearty, meaty, and slightly sweet; which is to be expected. However, the history and tradition definitely contribute to enhance the epicurean experience. I could go on listing the various reasons to make Pork Chop John's a regular stop in Butte. But here's one that should top them all: As a general rule, I don't eat pork products. I will though, whenever I'm in Butte, set aside this personal tenet in order to enjoy a meal at Pork Chop John's- I believe you should too.
(5)
Jennifer C.
It defies explanation as to how a fried patty of pork on a bun can be so delicious. But, there you have it. The staff told us that they sell patties in quantities of 50 and we actually considered figuring out a way to convey a bushel of pork sandwiches back to Seattle. Fortunately, it looks like PCJ's ships! The staff at the counter were super-friendly and we chatted about the "scandals" of the recent MTV Video Music Awards. A sandwich and a soda set us back only $5 - money well spent. They also have fun t-shirts for only $15!
(5)
Shawn H.
Had thier new "Pulled Pork Sand"................pork was tasty......but sand was small!!!!!!!!! A bigger sand...and this sand would ROCK!!!!!!!
(3)
Jolene T.
Love this location- totally vintage. Reliable pork chop sandwich- a Butte institution. Gotta eat there at least once!
(4)
Richard T.
WHAT have you done to the original recipe, we know that you are adding fillers to the meat they taste terrible. We traveled from Oregon to get the original & were extremly disapointed. I know that you lost the sale of at least twenty sandwiches, if this is how you want to operate more power to ya.
(1)
May T.
This was the very first food establish I visited in Montana- I think it was a good choice. I enjoyed my sandwich and fries, it was hot, delicious and tasty- however, I don't think it was anything out of the ordinary from what I've eaten anywhere else. The workers here were pretty nice even though they were about 10+ of us ordering and not quite sure what we all wanted. Given the chance, I'd go for a round two.
(3)
Dina O.
I had been hearing about this place for years - I have cousins all over that area of Montana and my husband went to school in Helena and Bozeman - so, somewhat legendary. But you do have to know that it is what it is...this isn't gourmet fare folks - this is normal working people food. and it is tasty! We had porkchop sandwiches and chocolate shakes yum!
(4)
Brad E.
The pork chop is standard Butte fair. The fries at the uptown location are very good. Youcan get some white sauce if you ask for it. I like my porkchop with a little ham on top (I know it sounds redundant). There is a better pork chop known as the wop chop at Muzz and Stan's Freeway (or Speedway) bar.
(3)
D T.
A Butte Classic along with Gamers Pasties
(5)
Randy M.
The pork-chop sandwich is good. We agreed that the yellow mustard is a bit too generous, but otherwise we couldn't find any complaints. Free cheese and plenty of other toppings, which makes the price (around $3) definitely a good value. The inside had every counter seat taken (maybe 15 in all?), so we opted for the take-out window and found a nice park to sit along. And, I'm really intrigued by another Randy M. from CA who made it to Butte for this sandwich!
(4)
Tobe H.
If you plan on visiting Pork Chop John's original location, please follow my advice- 1. Don't ask. There are many things you should not ask about your pork chop sandwich. First, don't ask what it is made of. Second, don't ask where it was made. Lastly, don't ask how it was made. You simply don't want to know the answers. If there are any. 2. Don't look. Don't look at the large vat of pork pre-fabricated pork patties sitting under the grill at room temperature. Don't observe the substandard cleanliness of the kitchen. Never, never look inside the rest room. Butte is like visiting a third world country. It's best to order your food and quickly move elsewhere. 3. Don't listen. The level of discourse between the employee's and dinners will lower your I.Q.. 4. Eat your pork chop sandwich! These sandwiches are actually awesome and tasty. If you follow these simply rules, you will have a great meal. Enjoy.
(2)
Julia C.
Still AMAZING. Still crispy, still flavorful, still the best sandwich on earth.
(5)
Corey H.
Now that I live out of state I miss Pork Chop John's more than I ever thought possible. I am currently craving a pork shop sandwich loaded deluxe with egg and cheese. Maybe I'll get to go home this year and have one! This is an excellent local restaurant to sooth your "tired of chain food" fast food craving. If your are traveling through Butte take the Harrison Ave. Exit and head north for ???? 1 mile on the right. Direction are correct but the distance may be off a bit. Stop in you won't be dissapointed.
(5)
Kerri H.
I visited roadtripamerica.com and this was the only cool-sounding restaurant that I could find on our route (3000 miles: CA to Boise, ID to Glacier National Park to Spokane, WA to Newport, OR and back to CA). I had never eaten a pork chop sandwich, and this is touted as the original, so it seemed like the place to have my very first one. I was not impressed- not necessarily with the quality of John's port chop sandwich (as I have no other frame of reference), but at the idea behind a pork chop sandwich. A thin pork chop fried (and overcooked) in mediocre breading and then placed onto an equally mediocre bun was not the local grub I was hoping for.
(2)
Dorea W.
The original Pork Chop sandwich is a Butte treat that is not to be missed. According to the Pork Chop John's website: ---------------------------------------------------------------------------- "John's Pork Chop Sandwich is a Western Classic -- a lean pork sirloin sandwich with a tradition of great taste. "To maintain a consistently high standard of quality only premium boneless pork sirloin is used in preparing our pork sandwich. "John's Original Pork Chop Sandwich begins with 3.5 ounces of lean pork sirloin. All fat and gristle is removed resulting in a consistently tender and completely usable product. "It is then lightly breaded, battered and partially cooked. The finished sandwich weighs 4.25 ounces and consists of 70-percent meat and less than 30 percent covering. "The chop is then frozen to retain its natural flavors and tenderness and ready for shipping to fill wholesale orders or to be deep fried at short notice for a meal as it is ordered in our restaurants." ---------------------------------------------------------------------------- Standard chops come Loaded with pickles, onion & mustard. Deluxe chops come with mayo (they actually use Miracle Whip), lettuce and tomato. You can combine the 2 and order Loaded Deluxe with all of the above, or you can make your own from any combination of those toppings. They also have specialty toppings that you can add--quite a list of treats to make your sandwich your own. Spicy mustard, cheese, ketchup, a fried egg, a slice of ham, and much more I can't even remember. You can even make it a double, and add a whole nother chop. One of the things that makes PCJ a Butte tradition is that everyone knows his or her favorite chop. Mine is Loaded Deluxe with no mayo, add ketchup and cheese. It took quite some experimentation to come to that conclusion, although sometimes I do switch it up with spicy mustard instead of the regular. The builds of the sandwiches don't just apply to the pork chops, you can also get a burger dressed in any way you'd like, hot dogs or double dogs, and a bunch more. You can also get a variety of other menu items like pork nuggets (they make their own sauces and they are delicious--I'd recommend the white sauce, sweet & sour, and honey mustard especially) and fries, cheese sticks, etc. They even have salads. Now there's no way you can eat Pork Chop John's every day and not die of an early heart attack, but every once in a while it's the treat you can't resist. My sister lives in Virginia now and I'm not allowed to tell her when I go to PCJ because she misses it so much. When she's in town, we hit up Pork Chop Johns at least once. The Orizotti family knows their audience. To quote their jingle... "Everybody knows, everybody goes to John's."
(5)
Aaron R.
Pork Chop Johns is supposed to have the best Pork Chop Sandwich in all of Montana, or the world, or something like that. To be honest, I'd leave the room if a guy from Iowa met a guy from Montana and they challenged each other to a pork chop sandwich vs. Pork tenderloin duel. One way or the other, the original Pork Chop sandwich is fried pork on a hamburger bun with mayo mustard and ketchup. Nothing to write home about. Edible? Yes. Go out of my way to Butte MT for? NO!
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Specialities
Takes Reservations : No Delivery : No Take-out : Yes Accepts Credit Cards : Yes Good For : Lunch Parking : Street Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : Yes Good for Groups : Yes Attire : Casual Alcohol : No Outdoor Seating : No Has TV : No Waiter Service : No
Randy M.
Butte is a proud, blue-collar town that is filled with longstanding traditions that will never die. On the shortlist of these traditions, ones that must be done at least once while either visiting or residing in Butte, is to have a pork chop sandwich. The origins of the pork chop sandwich are vague and debated to this day. I, for one, subscribe to the thought that the origins can be found in Chicago approximately around the turn of the 19th century. It was here that an unknown individual realized that throwaway parts, such as the tongue (which really is a muscle and no different than others that are consumed) could be ground up with other cheap ingredients (such as onions, spices, or bread). Perhaps this same individual, or the individual to whom the product was sold, realized that they could fry it up for a cheap (and a bit bland) meal for someone on their way to a meat house. When you're poor and hungry, you'll eat just about anything that's "nourishing" (don't think so? Look at the ingredients in "bargain" hot dogs). Jump forward to 1924, from the Windy City to The Richest Hill on Earth: Butte, Montana. The demand for copper is booming. There's plenty of jobs and plenty of money for all. In the middle of this mining metropolis is entrepreneur John Burklund, looking for a way to get a leg up on the fierce competition. What exactly happened is anyone's guess. But I would postulate that perhaps John was visiting a friend from Chicago, who introduced him to the fried, ground pork. While dining on this rather bland dish John probably realized two things: 1. Pork is cheap 2. There's a lot of room for improvement that he can do. A short time later, on the corner of Mercury and Main, John began selling his creation: the pork chop sandwich- an item consisting of a lightly-battered pork sirloin (as opposed to ground pork tongue) and fried, and served on a roll with pickles, onions and mustard. The population of Butte ate it up- literally! In 1932, using the profits earned from his lunch wagon, Mr. Burklund opened "Pork Chop John's" on Mercury Avenue, permanently anchoring the food and establishment into Butte's cultural history and tradition. It's been decades since John Burklund introduced his sandwich to the world. Butte's economy has seen better days. People have come and gone. Businesses have risen and fallen, and through it all, Pork Chop John's has remained like a lighthouse beacon. Mr. Burkland has passed on, and the business is now under the ownership of Ed Orizotti who knows that if it ain't broke, don't fix it, and hasn't changed the menu or preparation (other than to meet expected modernization and sanitary standards). Everything is practically the same as when John Burklund was in charge, whom would no doubt be proud to see his business carrying on such a beloved tradition. I would not be one bit surprised if the rapture happened, and at the last moment, Jesus said, "Just a second, I have to get an order at John's." So let's actually talk about the food, and what's the big deal anyway. Why is it that any born and bred Butte son or daughter will go straight to Pork Chop John's (or a pasty shop- but that's another article/review) within five minutes of their arrival in town? The best place to start is with the main, signature product: the pork chop sandwich. The meat is gristle, fat and a bone-free hunk of tenderized Montana-raised pork sirloin (the difference is quite noticeable when compared to a factory farm), that's been lightly breaded and battered so that the natural flavors of the pork interact with, but aren't overwhelmed by the spices, as opposed to, say, KFC. Add in pickles, mustard, onions, tomatoes and lettuce finished with a locally-baked bun and you have a sandwich that is unlike any other. The taste itself is difficult to describe, other than it's hearty, meaty, and slightly sweet; which is to be expected. However, the history and tradition definitely contribute to enhance the epicurean experience. I could go on listing the various reasons to make Pork Chop John's a regular stop in Butte. But here's one that should top them all: As a general rule, I don't eat pork products. I will though, whenever I'm in Butte, set aside this personal tenet in order to enjoy a meal at Pork Chop John's- I believe you should too.
(5)Jennifer C.
It defies explanation as to how a fried patty of pork on a bun can be so delicious. But, there you have it. The staff told us that they sell patties in quantities of 50 and we actually considered figuring out a way to convey a bushel of pork sandwiches back to Seattle. Fortunately, it looks like PCJ's ships! The staff at the counter were super-friendly and we chatted about the "scandals" of the recent MTV Video Music Awards. A sandwich and a soda set us back only $5 - money well spent. They also have fun t-shirts for only $15!
(5)Shawn H.
Had thier new "Pulled Pork Sand"................pork was tasty......but sand was small!!!!!!!!! A bigger sand...and this sand would ROCK!!!!!!!
(3)Jolene T.
Love this location- totally vintage. Reliable pork chop sandwich- a Butte institution. Gotta eat there at least once!
(4)Richard T.
WHAT have you done to the original recipe, we know that you are adding fillers to the meat they taste terrible. We traveled from Oregon to get the original & were extremly disapointed. I know that you lost the sale of at least twenty sandwiches, if this is how you want to operate more power to ya.
(1)May T.
This was the very first food establish I visited in Montana- I think it was a good choice. I enjoyed my sandwich and fries, it was hot, delicious and tasty- however, I don't think it was anything out of the ordinary from what I've eaten anywhere else. The workers here were pretty nice even though they were about 10+ of us ordering and not quite sure what we all wanted. Given the chance, I'd go for a round two.
(3)Dina O.
I had been hearing about this place for years - I have cousins all over that area of Montana and my husband went to school in Helena and Bozeman - so, somewhat legendary. But you do have to know that it is what it is...this isn't gourmet fare folks - this is normal working people food. and it is tasty! We had porkchop sandwiches and chocolate shakes yum!
(4)Brad E.
The pork chop is standard Butte fair. The fries at the uptown location are very good. Youcan get some white sauce if you ask for it. I like my porkchop with a little ham on top (I know it sounds redundant). There is a better pork chop known as the wop chop at Muzz and Stan's Freeway (or Speedway) bar.
(3)D T.
A Butte Classic along with Gamers Pasties
(5)Randy M.
The pork-chop sandwich is good. We agreed that the yellow mustard is a bit too generous, but otherwise we couldn't find any complaints. Free cheese and plenty of other toppings, which makes the price (around $3) definitely a good value. The inside had every counter seat taken (maybe 15 in all?), so we opted for the take-out window and found a nice park to sit along. And, I'm really intrigued by another Randy M. from CA who made it to Butte for this sandwich!
(4)Tobe H.
If you plan on visiting Pork Chop John's original location, please follow my advice- 1. Don't ask. There are many things you should not ask about your pork chop sandwich. First, don't ask what it is made of. Second, don't ask where it was made. Lastly, don't ask how it was made. You simply don't want to know the answers. If there are any. 2. Don't look. Don't look at the large vat of pork pre-fabricated pork patties sitting under the grill at room temperature. Don't observe the substandard cleanliness of the kitchen. Never, never look inside the rest room. Butte is like visiting a third world country. It's best to order your food and quickly move elsewhere. 3. Don't listen. The level of discourse between the employee's and dinners will lower your I.Q.. 4. Eat your pork chop sandwich! These sandwiches are actually awesome and tasty. If you follow these simply rules, you will have a great meal. Enjoy.
(2)Julia C.
Still AMAZING. Still crispy, still flavorful, still the best sandwich on earth.
(5)Corey H.
Now that I live out of state I miss Pork Chop John's more than I ever thought possible. I am currently craving a pork shop sandwich loaded deluxe with egg and cheese. Maybe I'll get to go home this year and have one! This is an excellent local restaurant to sooth your "tired of chain food" fast food craving. If your are traveling through Butte take the Harrison Ave. Exit and head north for ???? 1 mile on the right. Direction are correct but the distance may be off a bit. Stop in you won't be dissapointed.
(5)Kerri H.
I visited roadtripamerica.com and this was the only cool-sounding restaurant that I could find on our route (3000 miles: CA to Boise, ID to Glacier National Park to Spokane, WA to Newport, OR and back to CA). I had never eaten a pork chop sandwich, and this is touted as the original, so it seemed like the place to have my very first one. I was not impressed- not necessarily with the quality of John's port chop sandwich (as I have no other frame of reference), but at the idea behind a pork chop sandwich. A thin pork chop fried (and overcooked) in mediocre breading and then placed onto an equally mediocre bun was not the local grub I was hoping for.
(2)Dorea W.
The original Pork Chop sandwich is a Butte treat that is not to be missed. According to the Pork Chop John's website: ---------------------------------------------------------------------------- "John's Pork Chop Sandwich is a Western Classic -- a lean pork sirloin sandwich with a tradition of great taste. "To maintain a consistently high standard of quality only premium boneless pork sirloin is used in preparing our pork sandwich. "John's Original Pork Chop Sandwich begins with 3.5 ounces of lean pork sirloin. All fat and gristle is removed resulting in a consistently tender and completely usable product. "It is then lightly breaded, battered and partially cooked. The finished sandwich weighs 4.25 ounces and consists of 70-percent meat and less than 30 percent covering. "The chop is then frozen to retain its natural flavors and tenderness and ready for shipping to fill wholesale orders or to be deep fried at short notice for a meal as it is ordered in our restaurants." ---------------------------------------------------------------------------- Standard chops come Loaded with pickles, onion & mustard. Deluxe chops come with mayo (they actually use Miracle Whip), lettuce and tomato. You can combine the 2 and order Loaded Deluxe with all of the above, or you can make your own from any combination of those toppings. They also have specialty toppings that you can add--quite a list of treats to make your sandwich your own. Spicy mustard, cheese, ketchup, a fried egg, a slice of ham, and much more I can't even remember. You can even make it a double, and add a whole nother chop. One of the things that makes PCJ a Butte tradition is that everyone knows his or her favorite chop. Mine is Loaded Deluxe with no mayo, add ketchup and cheese. It took quite some experimentation to come to that conclusion, although sometimes I do switch it up with spicy mustard instead of the regular. The builds of the sandwiches don't just apply to the pork chops, you can also get a burger dressed in any way you'd like, hot dogs or double dogs, and a bunch more. You can also get a variety of other menu items like pork nuggets (they make their own sauces and they are delicious--I'd recommend the white sauce, sweet & sour, and honey mustard especially) and fries, cheese sticks, etc. They even have salads. Now there's no way you can eat Pork Chop John's every day and not die of an early heart attack, but every once in a while it's the treat you can't resist. My sister lives in Virginia now and I'm not allowed to tell her when I go to PCJ because she misses it so much. When she's in town, we hit up Pork Chop Johns at least once. The Orizotti family knows their audience. To quote their jingle... "Everybody knows, everybody goes to John's."
(5)Aaron R.
Pork Chop Johns is supposed to have the best Pork Chop Sandwich in all of Montana, or the world, or something like that. To be honest, I'd leave the room if a guy from Iowa met a guy from Montana and they challenged each other to a pork chop sandwich vs. Pork tenderloin duel. One way or the other, the original Pork Chop sandwich is fried pork on a hamburger bun with mayo mustard and ketchup. Nothing to write home about. Edible? Yes. Go out of my way to Butte MT for? NO!
(3)