Fill a large mixing bowl halfway with water and stir in the 2 teaspoons of the salt until nearly dissolved. Add the pork chops and more water, if needed, until they are submerged. Place in the refrigerator for 1-4 hours to brine.
Remove the pork chops from the brine, discarding the liquid, and pay dry.
In a small bowl, stir together the seasoned salt, garlic powder and onion powder. Sprinkle each pork chop with the seasoning.
Heat the grill to medium-high heat. Soak 16 toothpicks in water.
In a small bowl, combine the melted butter, garlic, breadcrumbs, Parmesan cheese, Italian seasoning, smoked paprika and black pepper and Parmesan cheese. Set aside.
Lay each pork chop on its side and using a very sharp knife, cut a slit in the side, being careful to not cut all the way through, making a pocket for the stuffing.
Stuff each pork chop with equal parts breads crumb mixture. Secure with the toothpicks.
Grill the pork chops over indirect heat for 5-6 minutes on each side or until internal temperature of pork reaches 145°F.
Remove and allow to rest for 5 minutes before garnishing with additional grated Parmesan cheese and parsley.
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