Blue Cheese Stuffed Pork Chops
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blue cheese, crumbled
In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing.
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.