Ingredients
Pork Chops
½ cup barbecue sauce
½ cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced
1 tsp adobo sauce from can
6 (1 ½ inch thick) bone-in pork loin chops (I use any pork chops that I have)
1 tsp salt
1 tsp pepper
Grits
6 cups low-sodium chicken broth or water
2 cups of milk
1 tsp salt
½ tsp white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoke Gouda cheese
3 tablespoons unsalted butter
Preparation
Pork Chops
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 20 minutes or until done. Baste with half of the sauce mixture the last 5 minutes of cooking.
Grits
Bring first 4 ingredients to a boil in a medium saucepan, and 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 plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce.
