Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits

By foodiva

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

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from food.com

Preparation

Step 1

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.