Grilled Maple Chipotle Pork Chops on Smoked Gouda Grits

From Southern Living. The sweetness of the pork and the salty of the gouda grits make this a perfect combination.

• Ready In: 45 mins
• Serves: 6

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

• 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

Directions

1. Whisk together first 4 ingredients, and set aside.
2. Sprinkle pork chops evenly with salt and pepper.
3. 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°.
4. Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
5. Gouda Grits:.
6. 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.