Preparation:
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. |
