Preheat barbecue to medium heat.

In a skillet, heat coconut oil. Add onion and sauté until becomes translucent, about 3 minutes. Add spinach to skillet, and cook one more minute.

Turn off heat, add barbecue sauce, and mix well.

Sprinkled salt and pepper on each side of the pork chop. Then, using paring knife, cut about a 1 inch slit into the side of each pork chop, and then make the whole deep, but not wide.

Put about 1 tbsp of vegetable stuffing into each chop, and then stuff one slice of cheese into each chop.

Using 2 two picks per chop, thread the toothpick through the top into the bottom of the chop, sealing the cut whole.

Place stuffed pork chops on grill. Cook 2-3 minutes, and then turn. Cook another 2-3 minutes on this side.

Take chops and place them on upper rack of grill. Cook another 5-6 minutes, flipping half way through (time may vary depending on thickness of your chops). Use a meat thermometer to test doneness, which will be when it reads 160 degrees.