Crispy Pork Sliders

Crispy Pork Sliders are thin, breaded and crispy pork chops on Rosemary slider buns with a white cheese sauce. They’re so full of flavor, and easy to make.

These have so much going on it’s kinda ridiculous.

But in a good way.

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 sauce and and a crazy pickle relish. 

It all works so well.

How To Make Crispy Pork Sliders

These are pretty easy to make; they could easily be a weeknight dinner if you had the rolls premade. They would also be a great lunch after church on Sunday. I used boneless pork chops and pounded them down pretty thin, and trimmed them to fit slider buns. They’re breaded and pan fried until crispy and topped with white cheese sauce and pickle relish. 

I know, they sound 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 cheese.

But, what’s wrong with that?

You can call them a big, fat hot mess if you want, but once you make them you’ll know they’re absurdly good.

The rosemary…I LOVE fresh rosemary, I could sniff the stuff all day long. There’s something about the contrast of the cheese with the pickles. It’s kind of addictive and I’m thinking of all kinds of things to do with it.

Here’s your printable-

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Crispy Pork Sliders on Rosemary Cheddar Buns

Yield: 6 sliders

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Thin, crispy pork chops covered with cheese sauce on Rosemary slider buns.

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Ingredients

• This dough*
• 2 tbsp fresh rosemary, coarsely chopped
• ¾ cup Cabot Farmhouse Reserve cheddar cheese, shredded
• This cheese dip
• 1 egg, whisked
• ¼ 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
• 3 cups canola oil*
• ½ cup dill pickles, finely chopped
• ¼ yellow onion, finely chopped
• 1 tbsp dijon mustard
• 1 tsp mayo

Instructions

1. Preheat oven to 400°.
2. Make the dough and add rosemary and shredded cheese; 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.
3. Make cheese dip while rolls are rising.
4. Combine egg and milk in a medium size mixing bowl.
5. Mix the bread crumbs, salt, pepper and cayenne in a separate mixing bowl.
6. Dredge the pork chops in the egg mixture, then bread crumbs.
7. Heat oil to 350° and add pork chops, two or three at a time for 4 minutes, turning halfway in between; drain on paper towels.
8. Combine the pickles, onion, mustard and mayo.
9. Assemble by splitting buns in half, adding pork chop, top with pickle relish and cheese sauce.

Notes

*If you're short on time, or would rather, you can purchase slider buns in the bakery section of your grocery store.

*You'll need enough oil to pan fry the pork chops, all 3 cups may not be necessary.

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