Pecan Crusted Double-Cut Pork Chops
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
62
Spice
44
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil1 cup
Pecan (chopped)5 cups
Ketchup1 tbsp
Garlic (chopped)1 cup
Cider Vinegar1 cup
Brown Sugar1 tbsp
Liquid Smoke1 cup
Beer1 cup
Honey1.5 cups
Water1 cup
Worcestershire Sauce1 tsp
Onion Powder1 tsp
Dry Mustard1 tsp
Black Pepper1 tsp
HamDirections:
1
Bring to a boil
2
Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping
3
Heat a large stockpot over high heat
4
Preheat oven to 350 degrees F
5
Season pork chops on both sides with salt and pepper
6
Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate
7
Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides
8
Heat the remaining olive oil in a large skillet over medium heat
9
Add pork chops and cook until pecans are light brown on that side
10
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
11
Add all the ingredients and stir
12
Reduce the heat to medium-low and simmer for 1 to 2 hours
13
Strain the sauce and serve immediately or keep warm until ready to use