Blue Cheese Stuffed Pork Chops

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.