Instructions: For filling- in a small mixing bowl stir together feta cheese, 2 tablespoons of the pesto and the pine nuts. Set aside.

For the glaze- in a small saucepan melt jelly over low heat. Stir in the remaining pesto and the balsamic vinegar, heat through. Set aside. Trim the fat from the chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Spoon filling into each pocket. If necessary, secure the opening with a wooden pick.

For the rub- in a small mixing bowl combine garlic, black pepper, red pepper, celery seed, fennel seed, thyme, and cumin. Rub evenly onto all sides of meat. In a covered grill arrange preheated coals around a drip pan for indirect grilling. Test formedium heat above the pan. Place the chops on the grill rack over the drip pan. Cover, grill for 35 to 40 minutes or till juices run clear, turning once and brushing occasionally with the glaze the last 10 minutes of grilling. Garnish with basil if desired.

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