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.

Baked Potato Soup

I made this soup for our Thanksgiving evening dinner and it was delicious! I will post a picture soon!

12 regular or 7 large potatoes
1 cup + 1 T. flour
1 cup + 1 T. butter
8 oz. shredded cheddar cheese
8 oz. Velveeta
16 oz. sour cream
½ gallon whole milk, plus I add another cup or two of 2% at the end
4 t. chicken bullion
¾ t. pepper/salt

Wash and bake potatoes for 1 hr in 400 degree oven. Cool then cut up into small pieces, with or without peel.

In large pan, melt butter over low heat. Add flour, stirring until smooth. Cook 1 minute stirring constantly.

Gradually add milk. Cook over medium heat, stirring constantly until bubbly.

Add potatoes, salt, pepper, cheese, chicken bullion. Cook until heated. Stir in sour cream and extra milk to preferred consistency.

Recipe courtesy of Sally Scroggs