For the rub, crush the celery seeds, fennel seeds and thyme in a small bowl. Add the garlic, cumin, black pepper and red pepper and mix well.
For the pork chops, combine the cheese, pesto and pine nuts in a small bowl and mix well. Trim the fat from the pork. Cut pockets in the pork chops, slicing horizontally from the outer edge almost to the bone. Spoon the cheese mixture into the pockets and secure the cut sides with wooden picks. Coat evenly with the rub.
For the glaze, melt the jelly in a small saucepan over low heat. Stir in the pesto and vinegar and cook until heated through.
To grill, heat coals to medium and arrange around a drip pan. Place the pork chops on a rack over the drip pan. Grill, covered, for 35 to 40 minutes or until the juices run clear, basting occasionally with the glaze during the last 10 minutes of grilling time. Garnish with basil leaves.