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Blue Cheese Stuffed Pork Chops

1/2 c Carrot; Shredded
1/4 c Pecans; Chopped
1/4 c Cheese, Blue; crumbled
1 Onions, Green; sliced
1 ts Worcestershire sauce;
4 Pork loin chops;
1/4 c Yogurt, Plain;
4 ts Flour, All-purpose;
3/4 c Milk;
1/2 ts Instant chicken bouillon;
ds Pepper;


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=


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