Categories: Pork, Cheese/eggs 
      Yield: 4 servings 
  
    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. 
   
  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 
  .  I am so-so on it, but this is a very good recipe, and well worth the 
  trouble to make the pockets and stuffing. Picky 13 year old (It's not a big 
  mac) even ate it . 
   
  Food & Wine RT [*] Category 2, Topic 6 Message 59 Thu May 20, 1993 
  H.BENNETT2 [Harvey]          at 21:16 EST 
   
  Formatted for MM:dianeE