Optional Ingredients: sour cream & hard boiled eggs for your potato salad
Pork Chops: In a large skillet heat up a little bit of olive oil over medium heat. Brush barbecue sauce on your pork chops. Add to the skillet and brown on all sides. Transfer to a baking dish and roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with a thermometer. Cooking time will be 6 to 10 minutes at 400° and depending on the thickness of the chops, how cool they were at the start of cooking and if you preheated your oven completely will depend on how long you cook them.
Loaded Baked Potato Salad: Using cooled left over Baked Potato's works best for this recipe but you can also cook them in a pot of water on the stove for about 20 minutes or until fork tender. Some people leave the skins on, I take them off. Once your potatoes are cooked let them cool completely. Mine took about 30 minutes before they were ready to be added to my mixture.
Add your mayo, miracle whip, shredded cheese, chopped onions, salt & pepper to your potatoes. Mix together and use a potato masher to break up large chunks of potatoes.
Taste your potato salad and see if you need to add a little bit more salt and pepper.
When you're ready to serve this to your guests then add your bacon to the top of the potato salad. If you add it sooner and mix it in it won't be good for long. It will turn mushy and will appear uncooked.
If this sits in the refrigerator for any amount of time you'll want to add a little bit of additional mayonnaise before re-serving since it will dry out just a bit.