Combine first six ingredients in a blender or food processor. With the machine running, add the olive oil in a slow steady stream. Process until all ingredients are thoroughly blended.
Add pesto and cream cheese to the cooked rice. Mix until cream cheese and pesto are evenly incorporated. Season with salt and pepper to taste.
Meanwhile, preheat a charcoal or gas grill.
Cut a pocket in the center of each chop, making sure not to cut all the way through. Stuff each pocket with the pesto-rice mixture. Secure the open end with a toothpick. Season outside of each chop with barbeque rub.
Grill the chops for about 20 minutes, flipping halfway through, until the juices run clear and the rice stuffing is heated through. Let the chops rest for ten minutes before serving.