SBR Barbecue Pork Chops and Potatoes

• Gluten free

• Meat

  • 6 slices Bacon, cooked
  • 1 1/2 lbs Pork chops, boneless bone-in or thick cut

• Produce

  • 5 cups Russet potatoes
  • 1 cup White onion

• Condiments

  • 1 18-oz. bottle Baby ray's original barbecue sauce, Sweet

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 6 slices Colby jack cheese

Found on sweetbabyrays.com

Ingredients

• 5 cups sliced russet potatoes
• 1 cup sliced white onion
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 18-oz. bottle of Sweet Baby Ray's Original Barbecue Sauce, divided
• 1.5–2 pounds pork chops, bone-in or thick cut boneless
• 6 slices cooked bacon
• 6 slices Colby Jack cheese

Directions

• Directions Spray a 6-quart slow cooker with non-stick spray. Place the potatoes down in an even layer. Sprinkle over the onions, and salt and pepper. Squeeze about a cup of the barbecue sauce over the potatoes and onions. Lay the pork chops next in an even layer. Add the remainder of the barbecue sauce over the pork chops. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time. After the cooking time is through, add the bacon slices over the pork, then add the cheese slices. Cover for an additional 10 minutes to allow the cheese to melt.