1. Place pork chops in resealable food storage bag. Combine ¾ cup bloody Mary mix, vodka, 3 tablespoons marinade from stuffed olives, Worcestershire sauce, sriracha sauce and celery salt; pour over chops. Seal bag and refrigerate 8 to 24 hours.
2. Heat charcoal or gas grill to medium. Remove chops from marinade; discard marinade. Combine celery seed, pepper, garlic salt and cayenne; mix well; roll edges of chops in seasonings.
3. Grill chops 7 to 9 minutes per side until internal temperature reaches 150oF. Serve topped with skewered stuffed olives.