Double Pork Party Sliders
- TOTAL PREP TIME20 minutes
- SERVINGS4 - 8
- DEGREE OF DIFFICULTYEasy
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- 4 thin pork loin chops boneless, 1/4 to 1/2-inch thick
- 2 slices bacon
- 8 cocktail buns OR 4 hamburger buns
- 2 tablespoons butter softened
- salt and pepper
- 4 tablespoons steak sauce
As far as great party recipes go, we think this one is among the best. These pork and bacon sliders are perfect as an appetizer or an entree when hosting, and are sure to please your guests! These tiny pork chop sandwiches are pretty simple to make, too!
Slice buns in half horizontally. If desired, toast or warm through. Spread cut sides of buns with butter.
In a large skillet, cook bacon over medium heat for 1 minute or until there is enough bacon fat released to coat the bottom of the pan, stirring occasionally. Push bacon to side of the skillet and add the chops. Sprinkle chops with salt and pepper. Cook chops for 3 to10 minutes or until lightly browned and internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
For cocktail buns, 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.
Serves 8 appetizer sandwiches or 4 main-dish sandwiches
Nutritional Information per Appetizer Serving (8 servings)
Italian: Before cooking, dip chops in 2 large eggs, then in seasoned fine dry bread crumbs to cover (approximately 3 tablespoons of bread crumbs per chop). Cook as directed except sprinkle on 1 – 1 1/2 tablespoons of shredded Parmesan or Provolone on each chop after turning the chops. Omit the butter and steak sauce. Spread buns with 1/2 tablespoon 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 tablespoons of rice vinegar; add to sandwiches atop peanut-sauced chops.
I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.
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