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Cut a pocket in each chop. Combine next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container, refrigerate overnight, turning meat occassionally. Place cheese slice on each slice of ham; roll up jelly roll style. Drain pork and discard marinade. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks. Grill covered over medium heat, turning and basting occassionally with reserved marinade, for 25-35 minutes or until a meat thermometer reads 160. Remove toothpicks.
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