Combine the pepper jelly, white wine, minced garlic, and fresh lime juice in a saucepan over medium heat. Stir frequently until the jelly melts completely and the mixture is smooth, about 5 minutes. Remove from heat and stir in the chopped basil. Divide the mixture in half: one portion will be used for marinating the pork, and the other will be reserved for the final glaze (this separation prevents any bacteria from the raw pork from contaminating your sauce). Allow the marinade portion to cool to room temperature before using it, about 15-20 minutes.

Pat the pork chops dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the side of each pork chop, being careful not to cut all the way through—you want to create a cavity that opens from one side but remains closed on the other edges. Slice the Smoked Gouda into 4 equal pieces and insert one slice into each pocket. I like to use a small wooden skewer or toothpick to secure each pocket closed, which helps keep the cheese from escaping during cooking and marinating.

Place the stuffed pork chops in a resealable plastic bag or shallow dish. Pour the cooled marinade portion from Step 1 over the pork chops, ensuring they are well coated on all sides. Seal the bag or cover the dish and refrigerate for at least 1.5 hours, or up to 8 hours. The longer marinating time will develop deeper flavor, but even 1.5 hours provides good seasoning.

Remove the pork chops from the refrigerator and let them rest at room temperature for 30 minutes—this allows them to cook more evenly and helps them retain their juices during grilling. Discard the used marinade and remove the skewers from the pork chops. Pat the chops dry with paper towels and season generously with salt and freshly ground black pepper on both sides. While the meat rests, remove the basil sprigs from the reserved glaze portion (Step 1) and transfer it to a small saucepan. Bring the glaze to a gentle boil over medium heat and let it simmer for 2 minutes to concentrate the flavors slightly.

Preheat your grill to 400°F-450°F (medium-high heat). Place the seasoned pork chops directly on the grill grates and cook for 6 minutes on the first side without moving them—this creates a nice crust and allows the cheese to warm through gently. Flip the chops and grill for another 6 minutes on the second side. Check the internal temperature with a meat thermometer inserted into the thickest part of the chop (away from the bone and cheese) until it reaches 145°F. The pork will continue to cook slightly from carryover heat after you remove it from the grill.

Transfer the grilled pork chops to a serving platter or individual plates. Drizzle or spoon the warm glaze from Step 4 over each chop, allowing it to pool slightly around the meat. Garnish with fresh basil sprigs and sliced green onions for brightness and fresh herb flavor. Serve immediately while the pork is still warm and the glaze is at its best temperature.