Blue Cheese Stuffed Pork Chopscheese and eggs, chops, grilling recipes, pork and ham 1/2 cup Carrot; Shredded 1/4 cup Pecans; Chopped 1/4 cup Cheese, Blue; crumbled 1 each Onions, Green; sliced 1 teaspoon Worcestershire sauce 4 each 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 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. |
