Barbecued Pork Chops with Potato Salad

Ingredients

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

Equipment

• bowl
• dutch oven
• slow cooker

Directions

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.
3. Drain.
4. Combine mayonnaise and pickles in a small bowl; add potatoes, and gently stir to coat. Cover and chill, if desired.
5. Serve with pork chops.
6. Note: We tested with Stubb's Mild Bar-B-Q Sauce.