| 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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