Cook prosciutto in a medium skillet for 5 to 10 minutes. Once crispy, add in 2 teaspoons rosemary, oregano, and garlic. Cook for an additional minute. Remove from heat and stir in lemon juice. Set aside.
Trim fat from pork chops and create a pocket by cutting the side of each chop. Spoon in prosciutto mixture and press down lightly on chops to secure filling. Brush chops with olive oil and season with pepper and remaining rosemary.
Preheat grill. Place chops on a lightly-oiled grill grate and cook over indirect medium high heat for 35-40 minutes. Turn chops once. Remove from grill and serve.
