See Food: PorkChop on Randolph Street

By Caitlin Klein in Food on Nov 30, 2011 5:00PM

PorkChop\'s Southern Fried Chicken, Green Beans, and Potatoes. The chicken is double-dipped in buttermilk prior to frying.

A wall made of salvaged handsaws.

Each table\'s silverware is held in a Ball jar.

PorkChop makes its ice cream floats with whiskey. Here is the Maker Rootbeer Float: vanilla ice cream, IBC rootbeer, and a shot of Maker\'s Mark. It will run you $9.

You mix the float yourself at your table.

Ball jars illuminate the bar. The restaurant\'s GM, Scottie Moran, made this light fixture.

\"Elotes\" - grilled corn served on a stick and covered in Chipotle, aioli, and Cotija (a Mexican hard cheese made of cow\'s milk).

A full slab of \"Damn Good Baby Back Ribs\" with fries and shredded coleslaw.

A full rack of ribs is $24. A half rack is $16.

We recently visited Randolph Street's PorkChop, a restaurant and bar that bills itself as a late-night spot serving "gourmet comfort food."

Here are some of PorkChop's more popular dishes, served up hot here on Chicagoist as a feast for your eyes. Check out the descriptions in the captions.

PorkChop is yet another example of the current trend for Chicago restaurants and bars to use salvaged items and re-purposed farm wood to create a rural feel in the middle of the city. Newcomers Farmhouse in River North and Barn & Company in Lincoln Park are other examples of this rustic style of decor.

If you're looking for a more inexpensive night out, PorkChop is celebrating "White Trash Drinking Bash" Mondays - $1 for PBRs, vodka drinks, and whiskey drinks. Plus a free shot with every mullet.

PorkChop is located at 941 W. Randolph St.