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 40
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 14
Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
