Barbecued Pork Chops with Potato Salad

Southern Living
Make the potato salad the night before; then pop the chops in the slow cooker before leaving in the morning to have dinner ready when you get home. Serve with purchased coleslaw or a salad.
Makes 6 servings


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6 (1-inch-thick) bone-in pork loin chops
1 (18-oz.) bottle barbecue sauce
2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup sweet salad cube pickles


Total: 6 Hours, 25 Minutes

1. Place pork chops and barbecue sauce in a 6-qt. slow cooker; cover and cook on LOW 6 to 8 hours or to desired degree of tenderness.

2. Bring potatoes, salt, and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat to low; cook 10 minutes or until tender. Drain.

3. Combine mayonnaise and pickles in a small bowl; add potatoes, and gently stir to coat. Cover and chill, if desired. Serve with pork chops.

Note: We tested with Stubb's Mild Bar-B-Q Sauce.

Created date

July 2010