3-4 Bone-In Pork Chops
1 white onion, thick-sliced
1/2 green pepper, sliced
1 cup your favorite BBQ Sauce
1/4 cup water
Salt, pepper, garlic powder
Although you don't have to, I prefer to "sear" (brown) my pork chops before putting them in the crockpot. First, the finished product looks more appetizing, but searing the meat also helps it hold in the juices while it cooks.
In a large Pam-sprayed fry pan (or you can use a teaspoon of canola or vegetable oil in place of Pam Spray) on medium high heat, place pork chops. Sprinkle with salt, pepper and garlic powder. Cook until browned on the underside, then flip over and cook on other side.
While the pork chops are browning (about 5 minutes, each side), slice the onion and green pepper.
Place the top securely on the crockpot, set on HIGH for 4 hours, or on LOW for 8-10 hours. (Helpful hint: If your crockpot cover doesn't fit tightly, place aluminum foil around the edge of the crockpot to make the top fit more firmly. If air escapes, it won't cook like it should.)
Serve with macaroni and cheese and green beans!