Tuesday, May 4, 2010

Grilled Maple Chipotle Pork with Smoked Gouda Grits

Um, YUM! I could eat this everyday, I think. It's smoky, spicy, and sweet all at the same time. The recipe is easy and fairly quick. It's from this month's Southern Living.
The recipe calls for bone in pork loin chops but I had some sliced boneless pork loin in the freezer I used instead.
Grilled Maple Chipotle Pork
1/2 cup barbeque sauce
1/2 cup maple syrup
2 tbsp. minced canned chipotle peppers in adobe sauce
6 (1&1/4 inch thick) bone in pork loin chops
1 tsp salt
1 tsp pepper
Preheat grill to med-high heat (350-400 degrees). Whisk together the first 3 ingredients; reserve half.

Sprinkle pork with salt and pepper.

Grill pork, covered, 9 minutes on each side or until measuring 155 degrees at the thickest portion, basting with half of the bbq sauce mixture during the last 5 minutes of grilling.
Smoked Gouda Grits
Bring 4 cups of water, 4 cups of milk, 1 tsp salt, and 1/2 tsp ground white pepper (I used black) to a boil in a large saucepan; gradually whisk in 2 cups uncooked quick-cooking grits. Cook, whisking often, 5 minutes or until thickened. Remove from heat. Whisk in 1&2/3 cups (6.5 ounce) shredded smoked Gouda cheese and 3 tbsp butter, whisking until blended.
Serve a piece of pork on a mound of grits and ladle reserved BBQ sauce over top

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