Preheat oven to 350 degrees F.

Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.

Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. 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. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.

5 cups ketchup

1/2 tablespoon chopped garlic

1/2 cup cider vinegar

1/2 cup brown sugar

1/2 tablespoon liquid smoke

1/2 cup beer

1/2 cup honey

1 1/2 cups water

1/4 cup Worcestershire sauce

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon black pepper

1 dried ancho chile pepper, crushed

1/2 teaspoon ham or chicken stock

Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use.