I live in a Manhattan apartment with no outdoor space, so real grilling is never an option. I saw someone on "Food Network Star" a couple of weeks ago put wood chips in a foil pouch while cooking indoors on a ridged grill pan. Would that work? I am thinking of trying it.
It'll work. Here are a few suggestions based on my experience.
Use hickory. That works best with pork.
Once you seal the packet, poke small holes in it to let the smoke escape.
DO NOT soak the wood chips.
Preheat your roasting pan over medium-high heat. Insert the chips, then the ridged grill pan. Wait a few minutes until you start to see some smoke. Place your chop in, then seal it off. You may need to use kitchen mitts here as it can be hot.
Then cook it for the normal amount of time you'd cook a chop in the oven at about 350.