For stuffing, in a large skillet heat oil over medium heat. Add green onions and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
Brush chops with Worcestershire sauce. Season chops lightly with additional salt and black pepper. Grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until done (160 degree F) and juices run clear, turning once. To serve, remove wooden toothpicks. Makes 4 servings.