I'm a big fan of brown sugar and mustard on pork chops, simple but damned delicious. Another one I like is Souvlaki style, olive oil, oregano and a little S&P. A good pork chop needs very little to make it great
I tried to smoke my chops in my Landmann Tennessee smoker, found it really hard to keep the temperature up. So i smoked for 2 hours with Applewood, then finished them of with direct heat, happy with the taste, just not with the temp.
Had a similar issue relating to temperature with my first attempt at sous vide steak. Having looked around some more, I didn't leave the steak on the direct heat long enough.