Pat dry chops and season with salt and pepper. In a heavy skillet heat olive oil. Sauté seasoned chops until browned, turning once; 8 minutes. Cover chops with sauce and simmer 15-20 additional minutes.
For sauce, mix pie filling with jalapenos, onion, cilantro, chipotles, vinegar, chili powder, cumin and salt in a heavy 2 quart sauce pan.
Bring to a boil, reduce heat and cook 15 minutes until peppers are tender.
Remove from heat and using a hand blender or food processor puree until smooth.
Return to heat and add tomato sauce mixing until smooth.
Stir in molasses, mustard and Worcestershire sauce. Cook an additional 15 minutes until sauce thickens. Can be made ahead and refrigerated for up to 2 weeks. Extra sauce can be used on any grilled meats.