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Double Pork Sliders

Smoking Egg

Ingredients

  • 4 thin boneless pork loin chops (¼ to ½ inch thick)
  • 2 slices bacon
  • 8 slider buns
  • 2 tbsp butter, softened
  • Salt and pepper, to taste
  • 4 tbsp steak sauce

Instructions

Serves: 8

Method: Direct grilling

Equipment: Half Moon Griddle

  1. Set the EGG for direct cooking at 400°F / 204°C.
  2. On a Half Moon Griddle, cook bacon over medium heat, stirring occasionally, for one minute or until enough fat is released to coat the griddle.
  3. Push the bacon to the side and add the pork chops.
  4. Season chops with salt and pepper.
  5. Cook chops for 3 to 10 minutes, or until lightly browned and the internal temperature reads between 145°F to 160°F / 63°C to 71°C, turning once halfway through.
  6. Remove chops and bacon from the griddle. Drain the bacon on paper towels and let the chops rest for at least 3 minutes.
  7. Cut each chop in half to create 8 pieces and place them in the slider buns.
  8. Top each sandwich with steak sauce and bacon strips.
  9. Enjoy these bacon-infused sliders—perfect for tailgating and cocktail parties!

Tasty Variations:

Italian Style:

  • Before cooking, dip chops in 2 large eggs, then coat with seasoned fine dry breadcrumbs (about 3 tbsp per chop).
  • Cook as directed, but after flipping, sprinkle each chop with 1½ tbsp shredded Parmesan or Provolone.
  • Omit the butter and steak sauce.
  • Spread buns with ½ tbsp pre-prepared pesto, add pork and bacon, then top with roasted red pepper slices and arugula.

Asian Style:

  • Cook chops as directed.
  • Omit the butter and steak sauce.
  • Place pork and bacon on buns and top with 1 tbsp bottled peanut sauce.
  • Toss 1 cup shredded cabbage with 2 tbsp rice vinegar, then add to sandwiches atop peanut-sauced chops.

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