Blue Cheese Stuffed Pork Chops
blue cheese, crumbled
1In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing.
3Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone.
4Spoon about 1/4 of the stuffing into each pocket.
5Fasten with wooden toothpicks if needed.
6Grill until brown and cooked through.
7In a small sauce pan, mix yogurt and flour.
8Add milk, chicken bouillon, and pepper.
9Cook and stir until thickening and bubbly.
10Cook and stir for 2 minutes more.
11To serve, remove the toothpicks, and serve sauce over chops.