Season the outside of the chops with your choice of spices. I like Penzey's Pork Chop Seasoning or Cowboy Trail Dust from TexMexToGo.com. The old standby of kosher salt and freshly cracked pepper works well, too.
Set up your grill for indirect cooking. If you use charcoal, push it to one side, leaving an area where the chops can cook without direct heat underneath. If you use gas, leave one set of burners off to achieve the same effect. Cook the chops, alternating between searing over direct heat and cooking indirectly, until done.
Let the chops sit for at least 15 minutes, lightly covered with foil, before slicing. And don't forget: What works for pork will quite often work for chicken, too. This stuffing is outstanding inside a boneless chicken breast.