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Apple Fire BBQ Chops

Homemade Apple Jalapeño BBQ Sauce is perfect on pork, ribs, or chicken. Made with Musselman’s Apple Pie Filling and Cider Vinegar.

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Apple Jalapeño Barbecue Sauce

  • 1 21-ounce can MUSSELMAN’S® Apple Pie Filling
  • 1 cup MUSSELMAN’S® Apple Cider Vinegar
  • 1 medium onion, chopped
  • ½ cup fresh cilantro, chopped
  • 2 canned chipotle peppers in adobo sauce, chopped
  • 1/4 cup fresh jalapeno peppers, sliced and seeds removed
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 6-ounce can tomato paste
  • ¼ cup molasses
  • 2 Tablespoons yellow mustard
  • 2 teaspoons Worcestershire sauce

Pork Chops

  • 4 pork rib chops, cut 1 in. thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoons olive oil


Apple Jalapeño Barbecue Sauce

  1. Step 1
    Combine apple pie filling, vinegar, onion, cilantro, chipotle, jalapeños, chili powder, salt, and cumin in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes or until jalapeños are tender. Remove from heat.

  2. Step 2
    Use an immersion blender to blend the mixture in the saucepan, or cool slightly and transfer to a food processor or blender. Cover and blend until smooth.

  3. Step 3
    Return to saucepan (if needed) and whisk in tomato paste, molasses, mustard and Worcestershire sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, or until sauce thickens to desired consistency. Season chops with 1/4 teaspoon salt and the pepper.

Pork Chops

  1. Step 1
    In large skillet, heat oil over medium-high heat. Add chops and cook 5 minutes, turning once, until nicely browned.

  2. Step 2
    Add 1½ cups of Apple Jalapeño Barbecue Sauce. Bring to boil. Reduce heat, cover and simmer 15 minutes, or until pork is tender.

  3. Step 3
    Refrigerate any unused barbecue sauce up to 2 weeks.

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