Pork Chops in Apple Jalapeno Barbeque Sauce
By
G F
@GF_579f92c3be86b
1
Grand prize winner 2011 Lucky Leaf pie filling contest. Another strange combination of flavors, but try it.
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 4
- center cut pork chops
- 1 tsp
- salt
- 1/2 tsp
- ground black pepper
- 2 Tbsp
- olive oil
- 1 can(s)
- can apple pie filling (21 ounce)
- 1/2 c
- chopped jalepenos (mild to spicey)
- 1/2 c
- chopped onion
- 1/2 c
- chopped cilantro
- 2
- chilopte peppers in adobo sauce, chopped
- 1 c
- apple cider vinegar
- 1 Tbsp
- chili powder
- 1 tsp
- ground cumin
- 2 tsp
- salt
- 1 can(s)
- tomatoe paste (6 ounce)
- 1/4 c
- molasses
- 2 Tbsp
- yellow mustard
- 2 tsp
- worcestershire sauce
How to Make Pork Chops in Apple Jalapeno Barbeque Sauce
- 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.
- 2For sauce, mix pie filling with jalapenos, onion, cilantro, chipotles, vinegar, chili powder, cumin and salt in a heavy 2 quart sauce pan.
- 3Bring to a boil, reduce heat and cook 15 minutes until peppers are tender.
- 4Remove from heat and using a hand blender or food processor puree until smooth.
- 5Return to heat and add tomato sauce mixing until smooth.
- 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.
