pork chops in apple jalapeno barbeque sauce
Grand prize winner 2011 Lucky Leaf pie filling contest. Another strange combination of flavors, but try it.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - center cut pork chops
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 can can apple pie filling (21 ounce)
- 1/2 cup chopped jalepenos (mild to spicey)
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 2 - chilopte peppers in adobo sauce, chopped
- 1 cup apple cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 can tomatoe paste (6 ounce)
- 1/4 cup molasses
- 2 tablespoons yellow mustard
- 2 teaspoons worcestershire sauce
How To Make pork chops in apple jalapeno barbeque sauce
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Step 1Pat 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.
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Step 2For sauce, mix pie filling with jalapenos, onion, cilantro, chipotles, vinegar, chili powder, cumin and salt in a heavy 2 quart sauce pan.
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Step 3Bring to a boil, reduce heat and cook 15 minutes until peppers are tender.
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Step 4Remove from heat and using a hand blender or food processor puree until smooth.
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Step 5Return to heat and add tomato sauce mixing until smooth.
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Step 6Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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