For the pork chops:
½ cup barbecue sauce
½ cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced
1 teaspoon adobo sauce
6 (1¼-inch-thick) pork loin chops, bone-in or boneless
1 teaspoon salt
1 teaspoon pepper
For the grits:
6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
½ teaspoon pepper
2 cups uncooked quick-cooking grits
1⅔ cups shredded smoked Gouda cheese
3 tablespoons unsalted butter
Start by making the pork chops. Whisk together the barbecue sauce, maple syrup, chipotle peppers and adobo sauce. Divide in half, then set aside. Season the pork chops evenly with salt and pepper.
Grill, covered, over medium-high heat for about 20 minutes, or until the thickest part of the pork reaches 155º. Turn halfway through, and baste the pork with half of the sauce in the last five minutes of cooking.
When the pork is nearly done, prepare the grits. Bring the broth or water, milk, salt and pepper to a boil in a medium saucepan. Gradually whisk in the grits. Cover, reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened.
Add the cheese and butter and stir until melted.
To serve, place one pork chop over a serving of grits and drizzle with additional sauce as desired.