Ingredients
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1 teaspoon salt
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1/2 cup barbecue sauce
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1/2 cup maple syrup
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1 teaspoon adobo sauce, from can
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6 pork loin chops with bone (1 1/4-inch-thick)
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1 teaspoon salt
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1 teaspoon pepper
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6 cups low sodium chicken broth or 6 cups water
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2 cups milk
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2 cups uncooked quick-cooking grits
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1 2/3 cups shredded smoked gouda cheese
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1/2 teaspoon white pepper
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2 chipotle chiles in adobo, seeded and minced
Instructions
- 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°.
- Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
- Gouda Grits:.
- 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.