Grilled Pork Chops and Chipotle Jack Cheese Grits

from Top Chef All-Star Tre Wilcox

Ingredients

Grilled Pork Chops
4 10 oz  bone-in pork chops
1/2 cup olive oil
1 tablespoon  rosemary -- chopped fine
1 tablespoon  cracked black pepper
   kosher salt to taste

Chipotle Jack Cheese Grits
1 cup  chipotle/tomato puree -- recipe follows
8 ounces  chicken stock
8 ounces  milk
8 ounces  instant white grits
3/4 cup  jalapeno jack cheese -- shredded
2  each  roma tomato -- seeded and diced
1  bunch  green onion -- chopped fine
1/4 cup  cilantro leaves -- chopped fine
2  ounces  unsalted butter
    salt to taste

Directions

Pork Chops
  1. Rub olive oil on pork chops and season with rosemary, salt and pepper.
  2. Using a hot grill, cook pork chops to desired temperature.
  3. Remove from grill and allow three minutes to rest. 
  4. Serve.

FOR THE CHIPOTLE-TOMATO PUREE
  1. Combine 2oz canned chipotle peppers, 1 roma tomato, 4oz water in a blender and blend until smooth.
  2. Place in smallcontainer and hold until time to assemble grits.
TO ASSEMBLE THE GRITS
  1. Using a medium sauce pot; add milk, chicken stock, and all of the chipotle/tomato
    puree.
  2. Bring slowly to a boil over medium-high heat and slowly begin
    whisking in grits.
  3. Lower heat, cook for 15 min and as grits thicken switch to rubber
    spatula.
  4. Next fold in cheese, tomatoes, chopped cilantro, green
    onions, butter, and season with salt.
  5. Serve.