Sausage Stuffed Pork Chops?

Is the sausage raw or was it precooked?

In that case you have to cook them until the final temperature of the sausage stuffing is 160°. You can pull the stuffed chops off 5° to 7° early as there will be a rise in internal temp during the rest.

Normally an un-stuffed center cut shop only needs to be cooked to around 145° or 150°, but since they have cut a pocket, then stuffed it with a ground pork mixture that's the part you need to make sure is thoroughly cooked. The upside is you will get some additional flavor from the stuffing, the downside is you may dry out the chop in the process. Now, even if you scooped out the stuffing and cooked it separately, the chop would still need the 160° final temp as the inside of the chop has been exposed to the stuffing, air etc.

A 350° pit temp with indirect set-up would be a good choice for cooking these particular chops. After they develop some color, some options for keeping them moist would be to baste them during the second half of the cook or put them into a shallow pan that you can put a little liquid into to help keep them moist while they finish and the stuffing comes up to temp.