At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
For rub, in a small bowl combine black pepper, celery seed, onion salt, cloves, and if desired, ground red pepper. Set aside.
For stuffing, in a small saucepan cook the sausage and onion until sausage is brown and onion is tender. Drain well. Stir in the stuffing mix, cranberries, green chili peppers, and parsley. Toss with enough apple juice just to moisten.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon stuffing into pockets. If necessary, secure openings with wooden toothpicks. Sprinkle rub evenly over chops; rub in with your fingers.
In a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place chops on the grill rack over drip pan. Cover and smoke for 35 to 40 minutes or until the juices run clear. [In a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Smoke as above, except add drained wood chips according to the manufacturer's directions.] Remove any toothpicks before serving. Makes 4 servings.