Butterflied some extra thick pork chops, brushed them with olive oil and sprinkled with Puerto Rican Pig Powder (from Steve Raichlen's Sauces, Rubs, and Marinades book).  

Grilled until just short of being done.

Then topped with sautéed broccoli and shredded mozzarella.  Cooked until the cheese was melted and they were done.