Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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      teaspoons     Flour, All-purpose
     3/4  cup           Milk
     1/2  teaspoon      Instant chicken bouillon
   1      dash          black pepper

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.