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1
Preheat oven to 350 degrees F.
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2
Season pork chops on both sides with salt and pepper.
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3
Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate.
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4
Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.
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5
Heat the remaining olive oil in a large skillet over medium heat.
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6
Add pork chops and cook until pecans are light brown on that side.
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7
Turn the chops over in the pan and place in the oven until an internal temperature of 165 degrees F is reached, about 10 minutes.
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8
Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.
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9
5 cups ketchup
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10
1/2 tablespoon chopped garlic
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11
1/2 cup cider vinegar
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12
1/2 cup brown sugar
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13
1/2 tablespoon liquid smoke
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14
1/2 cup beer
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15
1/2 cup honey
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16
1 1/2 cups water
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17
1/4 cup Worcestershire sauce
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18
1 teaspoon onion powder
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19
1 teaspoon dry mustard
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20
1/2 teaspoon black pepper
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21
1 dried ancho chile pepper, crushed
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22
1/2 teaspoon ham or chicken stock
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23
Heat a large stockpot over high heat.
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24
Add all the ingredients and stir.
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25
Bring to a boil.
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26
Reduce the heat to medium-low and simmer for 1 to 2 hours.
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27
Strain the sauce and serve immediately or keep warm until ready to use.
