Over the weekend I was in the store and found a couple of pork chops that'd been stuffed vertically instead of horizontally, as if the loin had been butterflied, stuffed, rolled, and then sliced, so last night I seasoned them with fine sea salt and fresh pepper and then rubbed them with a little olive oil. To cook I seared them for 3-4 minutes per side over Duraflame briquettes and them let them finish indirect while I cooked the vegetables direct.
The chops turned out much better than the horizontally-stuffed ones I've tried to grill in the past. The meat was done all the way through and the stuffing (just regular Brownberry/Pepperidge Farm cubes) on the outside got a nice crust and picked up some flavor from the charcoal.
Since I started a fresh roll of film I'll add photos after it gets exposed and processed.