5 cups sliced russet potatoes
1 cup sliced white onion
½ tsp. salt
¼ tsp. pepper
1 (18-oz.) bottle Sweet Baby Ray’s Barbecue Sauce, divided
1.5- 2 lbs. pork chops, bone-in or thick cut bone-less
6 slices cooked bacon (add at the end)
6 slices Colby-Jack cheese (add at the end)
Spray a 6-quart oval 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.