Grilled Maple Chipotle Pork and Smoked Gouda Grits

Smoky, sweet, and spicy! This dish is impressive enough for company but easy enough for a weeknight meal. One bite and you'll be putting it back on the menu over and over again.

I'm sure I've mentioned a million times how much I love grilling. The taste of food fresh off the grill is something that just can't be replicated in the kitchen! But more than that, a grill means less dishes, a cleaner kitchen, and quick cooking. While I grill year round, my grill gets multiple uses during the summer months. I just combed through the recipes I have waiting to be blogged and 100% of them are meals that I grilled!

You could easily make this dish in the kitchen if needed though I think grilling the pork ramps up that smoky flavor and pairs so well with the BBQ sauce. While your pork grills, you can whip up the cheesy grits and have dinner on the table in 20 minutes! If you're sensitive to heat, scale back the chipotle pepper. Even a teensy bit will add a huge dose of smokiness that you will love so don't cut it out completely.

Psst - No one can ever use an entire can of chipotle peppers at one time! So, after you use a couple peppers for this recipe, add a pepper + sauce to each compartment of an ice tray. Stick in the freezer until solid, crack and remove from the tray, then store frozen cubes in a freezer bag until you need a chipotle pepper & sauce again. Just thaw what you need!

Grilled Maple Chipotle Pork and Smoked Gouda Grits

For the pork:

1/2 cup barbecue sauce of your choice

1/2 cup maple syrup

2 tablespoons canned chipotle peppers in adobo sauce, minced *see note above

4 boneless pork loin chops

salt and pepper to taste

For the grits:

4 cups milk

2 cups quick cooking grits

2 cups shredded smoked Gouda

3 tablespoons butter

salt and pepper to taste

Preheat the grill to medium-high. Whisk together the barbecue sauce, maple syrup, and minced chipotle peppers. Pour half in a small bowl and reserve the remainder for serving.

Salt and pepper both sides of the pork and and grill, covered, 9 minutes on each side or until 155 degrees at the thickest part, basting with half of the BBQ sauce mixture during the last 5 minutes. 

Meanwhile, bring 4 cups water and 4 cups milk to a boil in a large saucepan. Gradually whisk in the grits, salt, and pepper. Cook, whisking often, 5 minutes or until thickened. Remove from heat. Whisk in the smoked Gouda and butter until well combined. Salt and pepper to taste.

To serve, place a piece of pork on a mound of grits and ladle with reserved BBQ sauce mixture over top.

Source: adapted from Southern Living Magazine