Blue Cheese Stuffed Pork Chops

Course : Grilling
Serves: 4
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1/2 cup Carrot -- Shredded
1/4 cup Pecans -- Chopped
1/4 cup Blue Cheese crumbled
1 medium Onions, Green -- sliced
1 teaspoon Worcestershire sauce
4 chops 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

Preparation / Directions:

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.

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