Yield: 4 servings.

21-oz. can premium apple pie filling
1 cup apple cider vinegar
1 medium onion, chopped
½ cup chopped fresh cilantro
2 canned chipotle peppers in adobo sauce, chopped
¼ cup sliced fresh jalapeno peppers, seeds removed
1 Tbsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 6-oz. can tomato paste
¼ cup molasses
2 Tbsp. yellow mustard
2 tsp. Worcestershire sauce
4 pork rib chops, cut 1” thick
½ tsp. salt
¼ tsp. ground black pepper
2 Tbsp. olive oil

For apple jalapeno BBQ sauce: Combine apple pie filling, vinegar, onion, cilantro, chipotle, jalapenos, chili powder, 2 tsp. salt and cumin in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until jalapenos are tender. Remove from heat.

Use an immersion blender to blend mixture in saucepan, or cool slightly and  transfer to food processor or blender. Cover and blend until smooth. Return to saucepan (if needed) and whisk in tomato paste, molasses, mustard and Worcestershire sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce thickens to desired consistency. Season chops with ½ tsp. salt and ¼ tsp. pepper.

In a very large skillet, heat oil over medium-high heat. Add chops and cook for 5 minutes, turning once, until they are nicely browned. Add 1 ¼ cups apple jalapeno BBQ sauce. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until pork is tender.