Pecan Crusted Double-Cut Pork Chops |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
4 (10-ounce) pork chops, thick-cut, bone-in |
salt and freshly ground black pepper |
2 tablespoons olive oil |
1 cup pecans, chopped |
ancho chili pepper barbecue sauce, recipe follows |
Directions:
1. Preheat oven to 350 degrees F.
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.
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.
4. Ancho Chili Pepper Barbecue Sauce:
5. 5 cups ketchup
6. 1/2 tablespoon chopped garlic
7. 1/2 cup cider vinegar
8. 1/2 cup brown sugar
9. 1/2 tablespoon liquid smoke
10. 1/2 cup beer
11. 1/2 cup honey
12. 1 1/2 cups water
13. 1/4 cup Worcestershire sauce
14. 1 teaspoon onion powder
15. 1 teaspoon dry mustard
16. 1/2 teaspoon black pepper
17. 1 dried ancho chile pepper, crushed
18. 1/2 teaspoon ham or chicken stock
19. 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.
20. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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