Crock Pot BBQ Pork Chops with Oven Wedges

Pork Chops:
2-4 Pork Chops
Salt
Pepper
Paprika
2 Tablespoons Olive Oil
1/3 cup apple cider vinegar
1/3 cup white vinegar
1/3 cup bottled barbecue sauce
1 ½ teaspoons brown sugar
1 teaspoon hot sauce

Heat oil in skillet. Sprinkle salt, pepper and paprika over each side of pork chop. Sear each side of pork chop, about 1-2 minutes per side, to seal in flavor. Place in crock pot. Mix together apple cider vinegar through hot sauce. Pour over pork chops. Cook on low about 4 hours.

Oven Wedges
2-4 sweet potatoes or white potatoes (or combination)
2 Tablespoons olive oil
1/2 cup flour
¼ cup parmesan cheese
Salt and pepper, to taste

Peel and cut potatoes into large wedges. Cover bottom of baking dish with thin layer olive oil. Mix together flour, cheese, salt and pepper and gently push each side of cut potato wedge into flour mixture. Place in baking dish. Bake at 425⁰F for about an hour, turning halfway through cooking time.

Crockpot Stacked Enchiladas

1 lb ground turkey
1 large onion
3 garlic cloves
1 10oz can enchilada sauce
1 16oz jar salsa
1-2 4oz can chopped green chili’s
1 cup sour cream
1 can black beans, rinsed and drained
2 cups grated cheese, cheddar or Mexican
6 whole wheat tortillas

Cook meat, onions and garlic in a large saucepan over medium heat until browned. Add enchilada sauce, salsa, chili’s, sour cream, and black beans and mix until well combined. Let simmer for a few minutes.

Cover the bottom of your crock pot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce, and then cheese, and repeat in that fashion until all your ingredients have been added (about 4 layers). Finish with a layer of sauce and cheese.

Cook on low for 4 hours.

Recipe adapted from www.passionatehomemaking.com