Gather your ingredients
Using a very sharp knife, slice a deep pocket into each chop. Be careful not to slice through the other side though. If your pork chops have a small line of fat on one side, that makes a great "back stop" to ensure your knife doesn't go all the way through.
Combine the pesto and the goat cheese and ensure they are well mixed.
Stuff the pesto goat cheese into each chop.
Apply the rub on both sides of each chop.
Use toothpicks or skewers to close each chop. I personally like to use skewers as shown because I can cook my chops upright and avoid any cheese leaking out (a benefit of smoking the chops vs grilling them in this case).
I smoked my chops at 300 degrees indirect because I was short on time. A lower temp (250 for example) would obviously give them a bit more smoky flavor. The key is to make sure they're internally done to 145 degrees.
Let the chops rest for a few minutes before serving. Enjoy!