Blue Cheese Stuffed Pork Chops Recipe

• 1/2 c. shredded carrot (1 big one)
• 1/4 c. minced pecans
• 1/4 c. crumbled blue cheese
• 1/2 to 1 c. crumbled blue cheese
• 1 teaspoon Worcestershire sauce
• 4 (1 1/2 inch thick) pork loin rib chops
• 4 teaspoon flour
• 1/4 c. plain yogurt
• 3/4 c. lowfat milk
• 1/2 teaspoon instant chicken bouillon granules
• Dash of pepper

1. In a small mixing bowl combine carrot, pecans, blue cheese (or possibly not), green onions, and Worcestershire.
2. Trim fat from chops; cut a pocket in each chop from fat side almost to bone.
3. Spoon about 1/4 c. of carrot mix into each pocket; close pocket with wooden toothpick.
4. With a covered grill, arrange warm coals around drip pan to get medium to warm heat over drip pan.
5. Place chops over drip pan.
6. Cover; grill for 60 min, flipping at 1/2 way through.
7. Remove toothpicks.
8. In a small saucepan, stir 4 tsp.
9. flour into 1/4 c. plain yogurt.
10. Add in 3/4 c. lowfat milk, 1/2 tsp.
11. instant chicken bouillon granules and dash pepper.
12. Cook and stir till thickened and bubbly.
13. Cook and stir 1 min more.
14. Serve additional Blue Cheese at table along with the cream sauce.

carrot, pecans, blue cheese, blue cheese, worcestershire sauce, pork loin, flour, plain yogurt, milk, instant chicken, pepper

Taken from cookeatshare.com/recipes/blue-cheese-stuffed-pork-chops-24418 (may not work)