Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits

  • ½ cup barbecue sauce
  • ½ cup maple syrup
  • 2 chipotle peppers in adobe sauce, seeded and minced
  • 1 teaspoon adobe sauce from can
  • 6 (11/4 inch-thick) bone-in pork loin chops
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • Smoked Gouda Grits

Whisk together first 4 ingredients, and set aside.

Sprinkle pork chops evenly with salt and pepper.

Grill pork chops covered with lid, over medium high heat (350 to 400 degrees) for 20 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees, turning once. Baste with half of barbeque sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145 degrees.

Spoon Smoked Gouda Grits evenly onto 6 serving plates. Top each with a pork chop and drizzle evenly with remaining barbeque sauce mixture.

Smoked Gouda Grits

  • 6 cups of water or a low-sodium chicken broth
  • 2 cups milk
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground white pepper
  • 2 cups uncooked quick cooking grits
  • 1 2/3 cups shredded smoked Gouda cheese
  • 3 tablespoons unsalted butter

Bring the first 4 ingredients to a boil in a medium saucepan, gradually whisk in grits. Cover and reduce heat, allow to simmer, stirring occasionally for 5 minutes or until thickened. Add cheese and butter stirring until melted.

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