In a medium saucepan, bring water or chicken broth to a boil. Add a pinch of salt. Gradually whisk in the grits, stirring constantly to avoid lumps. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until thickened.

Once cooked, stir in the smoked Gouda, butter, and heavy cream. Mix until smooth and creamy. Set aside and keep warm.

Pat the lamb chops dry with paper towels. Season both sides with salt, pepper, black garlic powder, and crushed pink peppercorns.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb chops and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest.

Season the salmon fillets with salt and Cajun seasoning on both sides. In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Place the salmon fillets in the skillet and cook for about 3-4 minutes on each side, or until cooked through and blackened. Remove from the skillet.

Spoon the smoked Gouda grits onto each plate. Top with a lamb chop and a salmon fillet. Garnish with sliced green onions.