These sliders made with pork chops and bacon are perfect for tailgating or dinner parties.
Recipe and photo courtesy of National Pork Board. For more information, please visit porkbeinspired.com.
4 thin boneless pork loin chops (0.6 -1.3 cm in thick)
2 slices bacon
8 slider buns
2 tbsp butter, softened
Salt and pepper
4 tablespoons steak sauce
Set the EGG for direct cooking at 204°C/400°F.
On a Half Moon Griddle, cook bacon, stirring occasionally, over medium heat for one minute or until there is enough bacon fat released to coat the bottom of the griddle. Push bacon to side and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 63°C to 71°C/145°F to 160°F, turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
Cut each chop in half so you have 8 pieces; place chops in buns. Top chops with steak
sauce and bacon strips. These bacon-infused sandwiches are ideal for tailgating and cocktail parties.
Italian: Before cooking, dip chops in 2 large eggs, then in seasoned fine dry bread crumbs to cover (approximately 3 teaspoon of bread crumbs per chop.) Cook as directed except sprinkle on 1½ teaspoon of shredded Parmesan or Provolone on each chop after turning the chops. Omit the butter and steak sauce. Spread buns with ½ teaspoon of pre-prepared pesto; add pork and bacon, then top with roasted red pepper slices and arugula
Asian: Cook chops as directed. Omit butter and steak sauce. Place pork and bacon on buns and top with 1 tablespoon bottled peanut sauce. Toss 1 cup shredded cabbage with 2 teaspoon of rice vinegar; add to sandwiches atop peanut-sauced chops.