Pecan Crusted Double-Cut Pork Chops

Ingredients

• 1  ancho chile pepper dried crushed
• 0.5 cup beer 
• 0.5 teaspoon pepper black
• 4 servings pepper black freshly ground
• 40 ounce pork chops thick-cut bone-in
• 0.5 cup brown sugar 
• 0.5 teaspoon chicken stock see 
• 0.5 cup cider vinegar 
• 1 teaspoon mustard dry
• 0.5 tablespoon garlic chopped
• 0.5 cup honey 
• 5 cups catsup 
• 0.5 tablespoon liquid smoke 
• 2 tablespoons olive oil 
• 1 teaspoon onion powder 
• 1 cup pecans chopped
• 4 servings salt 
• 1.5 cups water 
• 0.3 cup worcestershire sauce 

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat oven to 350 degrees F.
2. Season pork chops on both sides with salt and pepper.
3. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate.
4. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.
5. Heat the remaining olive oil in a large skillet over medium heat.
6. 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.
7. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.
8. Heat a large stockpot over high heat.
9. 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.