- 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.
