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Barbecued Pork Chops with Potato Salad

Barbecued Pork Chops with Potato Salad

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.

Southern Living AUGUST 2010

  • Yield: Makes 6 servings
  • Total: 6 Hours, 25 Minutes

Ingredients

  • 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

Preparation

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.

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