We adapted this recipe from one of the finalists in our 2002 Cook-Off recipe contest.
Southern Living JULY 2004
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.
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