Re tenderness .... sometimes it is the pork not how you cook it. One day I had 2 packages of chops (from the same supermarket) and we cooked about 1-1/2 packages ... the chops from 1 package were much much more tender than the others! So we deicided one hog had 'worked out' a lot maore than the other! I've also taken to marking WHERE I buy meat products when I buy ahead and package and put in freezer. I've begun to notice that some markets are better than others. I often buy at a Farmers market and they're 98% good - but it is not always feasible.

Re stuffing - about 25 years ago, a butcher told me that the BEST way to stuff chops was to get 'double' chops (2 of the rib bones) and then with a sharp knife cut the pocket from the bone side in between the 2 rib bones. Put in the stuffing and it sort of seals itself because of the membrane around the bone, etc. And it works! Now all you see is the pocket cut from the fat side and often the stuffing wiggles out - even when you've added a toothpick, etc. Just mentioning this - as it seems a lot of people have not tried this - and it DOES work. But you do have tohave a butcher or shop more carefully to get the right type of cut. Re grilling, we often put a 'rub' on and then grill wrapped in foil for about 10 minutes (this is for THICK chops); take the foil off and grill again to brown nicely and finish cooking with a glaze to brush on. I guess it is the same as using the 'indirect' method (which my husband does not believe in) but it works for us -- sorry I can't give timing.