Spray a 6-quart oval slow cooker with non-stick spray. Place the potatoes down in an even layer. Sprinkle over the onions, and salt and pepper. Squeeze about a cup of the barbecue sauce over the potatoes and onions. Lay the pork chops next in an even layer. Add the remainder of the barbecue sauce over the pork chops.
Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.
After the cooking time is through, add the bacon slices over the pork, then add the cheese slices. Cover for an additional 10 minutes to allow the cheese to melt.
Notes
While russet potatoes are traditional, you can experiment with Yukon Gold or red potatoes for different textures. Just keep in mind that cooking times may vary slightly.
Store your leftovers in airtight containers in the refrigerator to keep them fresh. Make sure to separate the pork chops and potatoes to maintain their individual textures. Reheat in the microwave or on the stovetop with a splash of water to retain moisture.
If you're not a fan of this kind of cheese, try cheddar, mozzarella, or even pepper jack for an extra kick. The cheese adds a melty finish, so choose one that melts well and complements the overall flavor profile.