1/2 cup Carrot -- Shredded
1/4 cup Pecans -- Chopped
1/4 cup Cheese, Blue -- crumbled
1 each Onions, Green -- sliced
1 teaspoon Worcestershire sauce
4 each Pork loin chops
1/4 cup Yogurt, Plain
4 teaspoons Flour, All-purpose
3/4 cup Milk
1/2 teaspoon Instant chicken bouillon
1 dash black pepper
Instructions:
In a small bowl, combine carrot, pecans, blue cheese, green onion
and worcestershire sauce for stuffing. Trim fat from meat. Make a
pocket in each chop by cutting horizontally into the chop from the
fat side almost to the bone. Spoon about 1/4 of the stuffing into
each pocket. Fasten with wooden toothpicks if needed. Grill until
brown and cooked through. In a small sauce pan, mix yogurt and flour.
Add milk, chicken bouillon, and pepper. Cook and stir until thickening
and bubbly. Cook and stir for 2 minutes more. To serve, remove the
toothpicks, and serve sauce over chops. From the Better Homes and
Gardens "Grill It Right" cookbook.
