The process is sound but I'd let them go a bit longer or shorter depending on thickness of the chops. Are you brining or marinating them prior to smoking? If it's me, and the cuts are 1" or less I'd say your plan makes sense (direct high heat on the grill, only one turn). If they're thicker than 1" I might butterfly them and follow the same process.
Are you shooting for a final internal temp of 150?