Blue Cheese Stuffed Pork Chopspork 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 teaspoon flour, all-purpose 3/4 cup milk 1/2 teaspoon instant chicken bouillon 1 dash 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. Original Posters Notes: From the Better Homes and Gardens "Grill It Right" cookbook. Got the book at Sam's about 4 months ago. Very good book. I fixed this because my wife LOVES blue cheese, any form, on or in anything |
