Pecan Crusted Double-Cut Pork Chops

• 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

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.
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. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.
9. 5 cups ketchup
10. 1/2 tablespoon chopped garlic
11. 1/2 cup cider vinegar
12. 1/2 cup brown sugar
13. 1/2 tablespoon liquid smoke
14. 1/2 cup beer
15. 1/2 cup honey
16. 1 1/2 cups water
17. 1/4 cup Worcestershire sauce
18. 1 teaspoon onion powder
19. 1 teaspoon dry mustard
20. 1/2 teaspoon black pepper
21. 1 dried ancho chile pepper, crushed
22. 1/2 teaspoon ham or chicken stock
23. Heat a large stockpot over high heat.
24. Add all the ingredients and stir.
25. Bring to a boil.
26. Reduce the heat to medium-low and simmer for 1 to 2 hours.
27. Strain the sauce and serve immediately or keep warm until ready to use.

pork chops, salt, olive oil, pecans, chili pepper

Taken from www.foodnetwork.com/recipes/pecan-crusted-double-cut-pork-chops-recipe0.html (may not work)