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.
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.
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.
In large skillet, heat oil over medium-high heat. Add chops and cook 5 minutes, turning once, until nicely browned. Add 11/2 cups of Apple Jalapeño Barbecue Sauce. Bring to boil. Reduce heat, cover and simmer 15 minutes, or until pork is tender. If desired, top chops with Apple Jalapeño Salsa.
Set aside a few slices of apple from the pie filling, cut up and stir together with 1 Tablespoon each of finely chopped onion, finely chopped and seeded jalapeño and cilantro.
Refrigerate any unused barecue sauce up to 2 weeks.