These have so much going on it’s kinda ridiculous.
Seriously.
Little tiny pork chops (tiny ’cause I made them that way), fried golden brown and put in a fluffy sharp cheddar and jalapeno bun, and topped with a luscious cheese dip and and a crazy pickle relish.
I know, it sounds a bit over the top.
But they’re ridiculously good.
I made a cheese sauce with Cabot’s Farmhouse Reserve cheddar – one of my favorites. Yes, this slider is full of damn cheese.
But, what’s wrong with that?
You can call them a big, fat ass hot mess if you want, but you know this looks good. The rosemary…I LOVE fresh rosemary, I could sniff the stuff all day long.
Ingredients
- This dough
- 2 tbsp fresh rosemary, coarsely chopped
- 3/4 cup Cabot Farmhouse Reserve cheddar cheese
- This cheese dip
- 1 egg, whisked
- 1/4 cup whole milk
- 1 pound thinly sliced boneless pork chops, pounded even more thin and cut in half
- 2 cups bread crumbs
- 1 tbsp seasoned salt
- 1 tsp pepper
- 1 tsp cayenne pepper
- 4 cups canola oil
- 1/2 cup dill pickles, finely chopped
- 1/4 yellow onion, finely chopped
- 1 tbsp dijon mustard
- 1 tsp mayo
Instructions
- Preheat oven to 400 degrees.
- Make the dough and add rosemary; cover and let rise for 30 minutes. Form into balls the size of golf balls and place in a muffin pan; cover for an additional 30 minutes, uncover and bake for 10-12 minutes, until golden on top.
- Make cheese dip.
- Combine egg and milk in a medium size mixing bowl.|
- Mix the bread crumbs, salt, pepper and cayenne in a separate mixing bowl.
- Dredge the pork chops in the egg mixture, then bread crumbs.
- Heat oil to 350 degrees and add pork chops, two or three at a time for 4 minutes, turning halfway in between; drain on paper towels.
- Combine the pickles, onion, mustard and mayo.
- Assemble by splitting buns in half, adding pork chop, top with pickle relish and cheese sauce.
1 Comment
Sabrina B,
October 11, 2016 at 9:02 AMWow, you got me with that photo! Have to have this, and yep, while I’m at it I’m adding bacon