Heat grill to medium-high heat. Soak 16 toothpicks in water.

In a small bowl, combine melted butter, minced dried onion, minced garlic, bread crumbs, dried parsley, kosher salt, smoked paprika, rubbed sage, dried thyme, ground black pepper and Parmesan cheese. Set aside.

Remove pork chops from packaging. Lay a 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. This is your crunch pocket.

Stuff each pork chop with equal parts breads crumb mixture. Secure with toothpicks.

Grill over indirect heat for 5-6 minutes on each side or until internal temperature of pork reaches 145 degrees.

Remove and allow to rest for a few minutes before garnishing with additional grated Parmesan cheese and parsley.