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.
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.
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.
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.
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