Pecan Crusted Double-Cut Pork Chops

Directions

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