Prep 15 mins
Cook 30 mins
From Southern Living. The sweetness of the pork and the salty of the gouda grits make this a perfect combination.
- 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
Smoked Gouda Grits
- 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
- 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.
Quite possibly this is where the Deep South meets the Wild West. Go ahead and take a bite. Your fork is waiting...
Yummy sauce. Love it on the pork and will be good on many other meats. I made half a recipe but less cheese and pan fried the pork as it is below zero here. Will measure my cheese next time, I just eyeballed it and don't think I put the entire amount in.
This was delish! My only change was that I used sliced gouda (because I forgot to specify that I needed a chunk at the deli counter). I used a little less than a half a pound and it was still very cheesy and smokey. Yum.