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Double Pork Party Sliders

Double Pork Party SlidersFor social gatherings, opt for the smaller cocktail-size buns available in the bakery section of grocery stores. Offer coarse-grain mustard and halved dill pickle slices for the sandwiches.

In England, bacon sandwiches—called butties—are so beloved that Prince Harry planned a late night breakfast after Prince William's wedding and served them. American bacon is thinner and fattier than English bacon. For this Americanized spin, sauté thin-cut loin chops with bacon, resulting in smoky, bacon-infused pork sandwiches.

Recipe Ingredients:

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 ground black pepper, to taste
4 tablespoons steak sauce

Cooking Directions:

  1. Slice buns in half horizontally. If desired, toast or warm through. Spread cut sides of buns with butter.
  2. 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 to 10 minutes or until lightly browned and internal temperature on a thermometer reads between 145°F (65°C) for medium rare and 160°F (70°C) for medium, turning once halfway through. Remove chops and bacon, draining bacon on paper towels and resting chops for a minimum of 3 minutes.
  3. 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.

Makes 8 appetizer sandwiches or 4 main-dish sandwiches.

Tasty variations:

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 to 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 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.

Nutritional Information Per Serving (1/8 of recipe): Calories: 230 calories; Protein: 22 grams; Fat: 10 grams; Sodium: 300 milligrams; Cholesterol: 75 milligrams; Saturated Fat: 4 grams; Carbohydrates: 11 grams; Fiber: 0 grams.

Recipe and photograph provided courtesy of National Pork Board.