Ingredients
1
Slow Smoked Mesquite Marinated Pork Loin Filet, sliced into 6 equal chops
1
1/4 lb.
Hometown Original Bacon, diced
1/4 lb.
1
Large red onion, sliced thin
1
1 1/2 cups
BBQ sauce
1 1/2 cups
1 cup
Chicken stock
1 cup
1/4 cup
Pickled jalapeno slices
1/4 cup
2 cups
Colby Jack cheese, shredded
2 cups
1/4 cup
Scallions, sliced
1/4 cup
Directions
Heat a heavy-bottomed pot over medium-high heat
Add the bacon and render until crispy
Drain the fat, reserving for a future use. Add the onions and cook, stirring frequently, until softened and just beginning to brown
Remove from the heat and add the BBQ sauce, stirring to combine. Reserve
Place the chops in the bottom of a slow cooker, set to high, and pour the chicken stock over them
Pour the BBQ sauce mixture over, cover, and cook for 2 to 2 1/2 hours, or until the chops are tender
When the chops are ready, top with the jalapeño slices, cover them with the cheese, and put the lid back on for about 10 minutes or until cheese is melted
Top the whole mixture with the scallions and serve immediately
For the Love of Meat
