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
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.