Preheat your grill for direct grilling over medium-high heat.

Follow the directions on the sun dried tomato package.  Most require soaking in hot water to rehydrate, others come in oil or liquid and rehydrating is not required.  If you skip this step, just come back later and remind yourself that I warned you...

Combine the feta, basil, cream cheese and sun dried tomatoes thoroughly in a bowl.

Form a pocket in each pork chop by slicing almost all of the way through.

Now it is time to get your hands dirty.   Stuff half of the greek stuffing mixture into each pork chop cavity and then squeeze the opening shut and secure with a toothpick or two.  You can skip the toothpicks if you don't have any, but just be careful when turning the pork chops so you don't squeeze out the cheese stuffing.

Rub the outsides of the pork chops with some Olive oil and then coat with a sprinkling of Kosher salt and fresh ground black pepper.

Let the grilled pork chops sit for about 5 minutes before cutting into them.