| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Pork, Cheese/eggs | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Carrot; Shredded |
| 1/4 | c | Pecans; Chopped |
| 1/4 | c | Cheese, Blue; crumbled |
| 1 | Onions, Green; sliced | |
| 1 | ts | Worcestershire sauce; |
| 4 | Pork loin chops; | |
| 1/4 | c | Yogurt, Plain; |
| 4 | ts | Flour, All-purpose; |
| 3/4 | c | Milk; |
| 1/2 | ts | Instant chicken bouillon; |
| ds | Pepper; |
INSTRUCTIONS
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. Original Posters Notes: From the Better Homes and Gardens "Grill It Right" cookbook. Got the book at Sam's about 4 months ago. Very good book. I fixed this because my wife LOVES blue cheese, any form, on or in anything <g>. I am so-so on it, but this is a very good recipe, and well worth the trouble to make the pockets and stuffing. Picky 13 year old (It's not a big mac) even ate it <g>. Food & Wine RT [*] Category 2, Topic 6 Message 59 Thu May 20, 1993 H.BENNETT2 [Harvey] at 21:16 EST Formatted for MM:dianeE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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