Blue Cheese Stuffed Pork Chops
Yield
4 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
carrots
shredded |
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
blue cheese
crumbled |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 4 | each |
pork loin chops
|
*
|
| ¼ | cup |
yogurt
plain, |
|
| 4 | teaspoons |
all-purpose flour
, |
|
| ¾ | cup |
milk
|
|
| ½ | teaspoon |
chicken broth
instant |
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
carrots
shredded |
|
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
blue cheese
crumbled |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 5 | ml |
worcestershire sauce
|
|
| 4 | each |
pork loin chops
|
*
|
| 59 | ml |
yogurt
plain, |
|
| 2E+1 | ml |
all-purpose flour
, |
|
| 177 | ml |
milk
|
|
| 2.5 | ml |
chicken broth
instant |
|
| 1 | dash |
black pepper
|
*
|
Directions
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 ¼ 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.
