A Montana Man Started Selling Fried Pork Chop Sandwiches From A Wagon In 1924 And The Business Is Still Going
A breaded, deep-fried pork chop on a soft bun has been satisfying hungry customers in one city for a full century. Yep, a pork chop.
On a bun. Since 1924.
It all started with a Swedish immigrant and a humble food wagon. His customers were hardworking miners looking for a filling, affordable meal.
That wagon eventually became a tiny brick shop that still serves the same iconic sandwich today.
There’s something special about this Montana legend, which has never chased trends or flashy makeovers. The original spot still has a walk-up window and just 10 stools at the counter.
That’s it, and somehow, that’s all it needs.
The sandwich itself is gloriously unfussy. A crispy pork chop tucked into a bun, topped with mustard, pickles, and onions.
No fancy sauces, no unnecessary extras, just a century-old local favorite that clearly knows better than to mess with a good thing..
A Wagon Full Of Pork Chops Kicked Off This Whole Delicious Story
Back in 1924, a Swedish immigrant named John Burklund had a simple idea. He started selling deep-fried, breaded pork chops from a wagon at Mercury and Main Streets.
His business would grow into Pork Chop John’s, one of the longest-running food stops in Butte. Not bad for a guy with a cart and a fryer.
Burklund wasn’t trying to impress food critics. He wanted to give hardworking miners a hearty meal that wouldn’t empty their pockets.
Those miners spent long, tough days underground in one of the busiest mining cities in the West. A hot, filling sandwich was exactly what they needed after a shift.
I think that’s what makes this story so likable. The sandwich was born to solve a real problem, not to chase a trend.
Fast forward 100 years, and that same basic idea still works. Good food, fair prices, and no fuss never really go out of style.
Pretty much every famous restaurant needs an origin story. This one happens to include a wagon, a fryer, and a whole lot of hungry miners in Montana.
The Little Brick Shop Has Been Frying Since 1932
Wagons are great, but they don’t stay put forever. By 1932, Burklund traded his cart for a permanent brick-and-mortar shop.
The new home sat right on Mercury Street, close to where the wagon had parked for years. Smart move, since his customers already knew exactly where to find him.
That original building is still in business today. It’s located at 8 W Mercury St, Butte, MT 59701, in the historic Uptown area.
Think about that for a second. The same spot has been serving pork chop sandwiches for more than 90 years.
Many restaurants move, rebrand, or vanish within a few years. This one just kept frying while the world changed around it.
The building isn’t fancy, and it never tried to be. Its charm comes from its history and its stubborn refusal to become something else.
Fans of old-school Americana will appreciate standing at a place with this much backstory. It’s a living piece of Montana history that happens to serve lunch.
Just don’t expect a grand dining room. This spot is famously small, and that’s part of the fun.
Meet The Sandwich That Made A Century Of Fans
Crispy breading, a deep-fried pork chop, and a soft bun. That’s the heart of the original Pork Chop Sandwich, and it hasn’t needed a makeover.
The classic version comes topped with onions, pickles, and mustard. Simple, tangy, and built to fill you up.
Some foods get famous because they’re complicated. This one got famous because it nails the basics every single time.
The mustard and pickles cut through the fried breading nicely. The onions add a little bite, so every mouthful feels balanced.
It’s easy to see why miners loved it a century ago. It’s handheld, hearty, and doesn’t require a knife or a fancy table.
Here’s my tip for first-timers. Order the original before you start adding extras, so you know what the fuss is all about.
You can always come back and experiment later. Trust me, a second visit won’t feel like a chore.
A sandwich doesn’t stick around for 100 years by accident. This one earned its spot as a true Butte classic, one bite at a time.
Put An Egg On It And Thank Yourself Later
Plain is great, but sometimes a sandwich deserves a little upgrade. At Pork Chop John’s, you can add a fried egg to your pork chop sandwich.
Prefer something melty instead? A slice of cheese is also on the table as an add-on.
Why not both? Nobody’s stopping you, and honestly, that sounds like a solid plan for a hungry afternoon.
A fried egg turns the sandwich into something closer to a hearty breakfast-lunch combo. It’s the kind of move that makes your taste buds sit up and pay attention.
Cheese brings a creamy layer that plays nicely with the crispy breading. It softens the tang of the mustard just a bit.
These small options keep the menu fun without messing with tradition. The original recipe stays the star, and you just get to dress it up.
Here’s a tip for groups. Have each person order a different version and trade bites, so everyone can find a favorite.
It’s a cheap and tasty way to explore. And you’ll have a great excuse to argue about which version wins.
Not Feeling Pork? The Menu Has Your Back
Pork chops get top billing, but they aren’t the only thing cooking here. The menu at Pork Chop John’s also includes hamburgers, cheeseburgers, and hot dogs.
You’ll also find pork nuggets, fried ham sandwiches, and grilled cheese. That’s a lot of comfort food for one tiny kitchen.
Pork nuggets are a fun pick if you want the famous flavor in snackable form. They’re great for sharing, assuming you’re feeling generous.
Picky eaters in your crew? Grilled cheese and hot dogs are easy wins for kids and adults who like to keep things simple.
One thing to know about the Uptown location. Because the kitchen is small, its menu is a bit more limited than the Harrison Avenue shop.
That shouldn’t scare you off, though. The classics are what most folks come for anyway.
My advice is to keep your expectations focused. Come for the pork chop sandwich, then treat everything else like a bonus round.
Variety is nice, but this spot shines brightest when it sticks to what it does best. Fried, hearty, and totally satisfying.
Fries With White Sauce Might Become Your New Obsession
French fries are a must at any sandwich shop. Here, they often come with something called white sauce, and that’s where curiosity kicks in.
It’s a creamy dipping sauce that pairs with the fries. Pork nuggets make another great partner for a quick dunk.
Not into dipping? Potato chips and soup are also listed as sides.
Still, I’d give the white sauce a try at least once. A little mystery never hurt anybody, especially when fries are involved.
It feels like one of those small local touches you won’t find at a chain. Every classic diner seems to have its own signature extra, and this is a fun one.
Planning a road trip through Montana? A sandwich, fries, and dip make an easy meal to grab before getting back on the highway.
Just grab extra napkins. Fried food and creamy sauce aren’t exactly known for staying neat.
Sides might not be the reason people drive in. But they sure help explain why people keep coming back for more.
Ten Stools And A Sidewalk Window Keep Things Cozy
Ten. That’s the number of stools at the counter inside the original Uptown shop.
There’s no sprawling dining room, no booths, and no big patio. Just a bar-style counter and a walk-up window facing the sidewalk.
Honestly, that tiny setup is part of the magic. It feels like a lunch counter from another era, because it basically is.
The walk-up window makes grabbing food quick and easy. Order from the sidewalk, wait a bit, and you’re on your way with a warm sandwich.
Snagging a stool feels like winning a small prize. You get a front-row seat to a place that has fed Butte for generations.
If you’re visiting with a big group, plan ahead. Taking your food to go might be the smartest move.
A sunny day makes a stroll around Uptown with a sandwich in hand sound pretty great. It’s a fun way to soak up the historic neighborhood.
Small spaces can feel cramped at some restaurants. Here, they just feel personal, like you’re in on a long-running local secret.
One Family Has Guarded The Recipe For Over 50 Years
Keeping a recipe the same for five decades takes serious commitment. The Orizotti family took ownership of Pork Chop John’s in 1969.
Since then, they’ve kept the original hand-battered recipe going strong. That’s more than 50 years of resisting the urge to tinker.
I respect that kind of loyalty to tradition. Plenty of businesses chase new fads, but this family chose to protect what already worked.
Hand-battering takes more effort than tossing frozen food into a fryer. It shows care, and it connects today’s sandwich to the one miners ate long ago.
Think of it like a family heirloom you can actually eat. Each sandwich carries a little bit of Butte history inside its crispy coating.
Long-running family businesses are getting harder to find across the country. That makes this one feel even more special to support.
When you order here, you’re helping keep a century-old tradition alive. Not a bad side effect of feeding yourself lunch.
Fun fact for your next trivia night. The Orizotti family has now run the place longer than its founder did.
Plan Your Visit Before The Fryer Calls It A Day
Timing matters when a sandwich this famous is on the line. The Uptown shop opens at 10:30 a.m.
Monday through Friday and closes at 8:00 p.m.
Saturdays run a bit shorter, from 10:30 a.m. to 6:15 p.m. Sundays are closed, so don’t plan a lazy weekend brunch here.
Getting there is part of the fun. Uptown Butte is packed with historic buildings and mining-era character.
Pork Chop John’s fits right into that old-school scene. It’s been part of the neighborhood since the city’s mining glory days.
Road-trippers crossing Montana should consider a quick detour. A crispy pork chop sandwich beats another forgettable gas station snack any day.
Want to try more? A second location sits on Harrison Avenue with a bigger menu, so you can compare.
Just remember the original is the one that started it all. Some things are worth doing the classic way, and this sandwich is one of them.