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
- Set the EGG for direct cooking at 400°F / 204°C.
- 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.
- Push the bacon to the side and add the pork chops.
- Season chops with salt and pepper.
- 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.
- Remove chops and bacon from the griddle. Drain the bacon on paper towels and let the chops rest for at least 3 minutes.
- Cut each chop in half to create 8 pieces and place them in the slider buns.
- Top each sandwich with steak sauce and bacon strips.
- 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.
