Slice a pocket into each pork chop without going all the way through. Stuff in asiago slices, tap down with a wooden spoon to close. Mix hickory salt ingredients together. Sprinkle hickory salt onto the pork chops and drizzle with olive oil. Rub this mixture into the pork chops. Flip over and repeat on the other side.

Cook on medium high grill for 4 min. a side until nice grill marks appear. Move to the low side of the grill (no flame) and continue to cook for 5-7 min. or until internal temperature reaches 150-155F. Careful to not over cook. Remove from heat and let rest for 10 min.