Preheat an outdoor grill for medium heat, and lightly oil the grate.
In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika and set aside. Combine olive oil, Worcestershire sauce, and smoke flavoring and whisk to combine. Rinse pork chops and dry thoroughly. Coat with wet seasonings then sprinkle dry ingredients on both sides, rub into meat. Place in covered container and refrigerate for 4 to 6 hours.
Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 160�F. Allow chops to stand for 10 more minutes before serving.