Place pork chops in a shallow baking dish. Whisk together olive oil, Worcestershire sauce and Stone House Seasoning. Pour the pork chop marinade over the chops. Cover with plastic wrap and refrigerate for 30 minutes to overnight.
Remove pork chops from the refrigerator and allow to rest at room temperature for about 30 minutes before cooking. Meanwhile, preheat grill or grill pan to 400º F.
Place pork chops onto the grill and grill on each side for 2-3 minutes to get defined grill marks.
Reduce heat to 350 degrees or medium heat and cook until the internal temperature of the pork chop reaches 145 degrees. The thermometer should be inserted into the side of the pork chop away from the bone.
Remove the pork chops from the grill and place into a shallow baking dish. Cover with aluminum foil and allow to rest for about 4 minutes to allow the juices to settle before serving.