Pecan Crusted Double-Cut Pork Chops

2018-09-14
  • Yield : 4 servings
  • Prep Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Ingredients

  • Four 10-ounce pork chops, thick-cut, bone-in
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup pecans, chopped
  • Ancho Chili Pepper Barbecue Sauce, recipe follows
  • 5 cups ketchup
  • 1/2 tablespoon chopped garlic
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1/2 tablespoon liquid smoke
  • 1/2 cup beer
  • 1/2 cup honey
  • 1 1/2 cups water
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1 dried ancho chile pepper, crushed
  • 1/2 teaspoon ham or chicken stock

Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.

Step 3

Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. 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. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.

Step 4

Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use.

Leave a Reply

Your email address will not be published. Required fields are marked *