4 bone-in pork loin rib chops, 1-1/4 inches thick
1/2 cup carrot, shredded
1/4 cup pecans, chopped
1/4 cup crumbled blue cheese
1 green onion, thinly sliced
1 teaspoon Worcestershire sauce
1/4 cup plain yogurt
4 teaspoons flour
3/4 cup milk
1/2 teaspoon chicken bouillon granules
Black pepper

For stuffing, stir together carrot, pecans, blue cheese, green onion and Worcestershire sauce in small bowl. Cut an opening in each chop from the outer edge; widen opening into a pocket, being careful not to cut through to the other side of the chop. Fill chops with equal amounts of the stuffing; secure with toothpicks.
Grill, covered, over medium fire until internal temperature of chops is 160 degrees.
For sauce, stir together yogurt and flour in a small saucepan. Whisk in the milk, chicken bouillon granules and black pepper to taste. Cook over medium heat until thickened and bubbly, whisking constantly. Cook and whisk 2 minutes longer. Remove toothpicks from chops. Spoon sauce over chops and serve.

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