Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits

Oh My. You MUST make this recipe. MUST.

Southern Living knows what they're talking about, folks.

Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits.

I do apologize for not taking pictures step-by-step! Sometimes when I try something new, I don't always snap pics. It would be a wasted effort if we didn't love the recipe. So, I often make recipes the first time without pausing for glamour shots. Plus, this one is SO quick and easy to make!

When we made this one weeknight, we didn't want to make as large of a quantity, so we bought 4 pork chops but made the same amount of sauce the recipe calls for. We halved the grits recipe, which was a perfect amount for 4 (Keith's 'rents joined us). I served it alongside some grilled asparagus, since we had the grill fired up anyway.

This is truly delicious. Even if you are a picky eater and some of the ingredients in the title turn you off, I promise you'd love it! The sauce would even be good on other things like chicken, veggies....

Here's the recipe!

Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits
click here for printer-friendly version

Ingredients for Pork Chops

• 1/2  cup  barbecue sauce (we used a mixture of honey barbeque and jack daniels bbq sauces)
  
• 1/2  cup  maple syrup
  
• 2  chipotle peppers in adobo sauce, seeded and minced (I used 3)
  
• 1  teaspoon  adobo sauce from can
• 4 (1 1/4-inch-thick) bone-in pork loin chops
• 1  teaspoon  salt
• 1  teaspoon  pepper
  

Preparation

Whisk together first 4 ingredients, and set aside.
Sprinkle pork chops evenly with salt and pepper.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.


 {While Keith grilled the pork chops and asparagus, I made the grits. It was super easy}

Ingredients for Smoked Gouda Grits

• 3  cups  low-sodium chicken broth or water
• 1  cup  milk
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• 1  cup  uncooked quick-cooking grits
• 1  cup  shredded smoked Gouda cheese (I bought a 7 oz wheel and grated half)
  
• 1 1/2  tablespoons  unsalted butter

Preparation

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

To Serve

Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.


Photos from other times I've made it: