Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits
Elevate your grilling game with these Grilled Maple Chipotle Pork Chops served over creamy Smoked Gouda Grits—a perfect balance of smoky, sweet, and spicy flavors. Juicy bone-in pork chops are marinated in a bold mix of maple syrup, chipotle peppers, and garlic, then grilled to caramelized perfection. They’re paired with velvety stone-ground grits infused with the rich, smoky flavor of melted Gouda cheese, creating a comforting and decadent base. Garnished with fresh parsley and a whisper of paprika, this dish is a satisfying combination of Southern warmth and bold, modern flair. Perfect for an indulgent weeknight dinner or a stylish weekend cookout, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-inch thick)
- 0.25 cup Maple syrup
- 2 pieces Chipotle peppers in adobo sauce (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Stone-ground grits
- 3 cups Chicken broth
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 1.5 cups Smoked Gouda (shredded)
- 0.25 teaspoon Paprika (for garnish, optional)
- 2 tablespoons Fresh parsley (chopped, for garnish, optional)
Instructions
In a small bowl, whisk together maple syrup, chipotle peppers, minced garlic, olive oil, salt, and black pepper to create the marinade.
Place the pork chops in a resealable plastic bag or shallow dish. Pour the marinade over the pork chops, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or up to 4 hours).
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the pork chops from the marinade, letting any excess drip off. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F. Remove from the grill and let rest for 5 minutes.
While the pork chops rest, prepare the smoked Gouda grits. In a medium saucepan, bring chicken broth and milk to a gentle boil.
Gradually whisk in the grits, reducing the heat to low. Cook for 10-12 minutes, stirring frequently, until the grits are soft and creamy.
Stir in the butter and shredded smoked Gouda until fully melted and incorporated. Season with salt to taste, if needed.
To serve, spoon a generous portion of smoked Gouda grits onto each plate. Top with a grilled pork chop. Garnish with a sprinkle of paprika and fresh parsley, if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 17.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 421 mg | 32% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
