Ingredients:
1/2 cup barbecue sauce
1/2 cup maple syrup
2 chipotle chiles in adobo, seeded and minced
1 teaspoon adobo sauce, from can
6 pork loin chops with bone ( 1 1/4-inch-thick)
1 teaspoon salt
1 teaspoon pepper
6 cups low sodium chicken broth or 6 cups water
2 cups milk
1 teaspoon salt
1/2 teaspoon white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked gouda cheese
3 tablespoons unsalted butter
Directions:
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 (350F to 400F) 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.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.