Combine cream cheese, 2 tablespoons hot sauce, ranch dressing, garlic, and crushed red pepper in a medium bowl. Add ½ cup green onions, ¼ cup blue cheese, and mozzarella cheese. Mix well until combined.

Make a pocket in each pork chop by cutting horizontally from fat side to almost bone or opposite side using a paring knife. Stuff cheese mixture into pockets. Refrigerate chops for 30 minutes.

Preheat a charcoal or gas grill with two grilling zones: direct grilling over high heat (400°) and indirect grilling over medium heat (350°).

Season chops with pepper; spray with nonstick spray. Place stuffed chops over direct heat. Grill 8 minutes, turning halfway through. Place chops on a sheet of heavy foil and move to indirect heat. Grill 14 to 16 minutes or until pork reaches 165°, turning halfway through. Transfer chops to a platter. Loosely cover with foil and let rest 5 minutes.

For sauce: Heat remaining ⅓ cup hot sauce and butter in a small saucepan over medium-low heat until butter has melted. Serve over pork chops. Top with remaining ¼ cup blue cheese crumbles and remaining ¼ cup chopped green onions.