1I used a McCormick Barbecue seasoning with water brine. I let them sit in fridge overnight in fridge.
NOTE: Prep time does not include brining time. Lots of choices right!!
2Then I drained them, wiped them dry with paper towel. Then I used a filet knife and made a small slit at the smallest end and ran the knife down, but not all the way through the other end, then slide it both ways and made a nice pocket inside. Then I put strips of Asadero and cheddar cheese inside and closed the slit with toothpicks. Then sprinkled some McCormick BBQ seasoning on them, then drizzle with bbq sauce.
3I seared them on a gas grill, then place them on the unheated side and cooked them with indirect heat. The grill was staying between 350-375°. I turned and basted them with Uncle Gary's Candied Jalapeno BBQ sauce about every 10 min. I cooked them for about 35-40 min total. Internal heat should be at least 145°. Cook time may vary from grill to grill and size of chop. We cut these with a fork, no knife needed.