This easy-to-prepare entree
is elegant enough to serve for company and simple enough to prepare
for a weeknight. Bold flavors from the blue cheese mingle with
the crunch of the pecans and subtle sauce. Serve with Alfredo
noodles and steamed snap peas.
Nutty Blue
Cheese-Stuffed Pork Chops
4 bone-in pork loin rib
chops, 1 1/4-inch thick
1/2 cup carrot, shredded
1/4 cup pecans, chopped
1/4 cup crumbled blue cheese (1 ounce)
1 green onion, thinly sliced
1 teaspoon Worcestershire sauce
1/4 cup plain yogurt
4 teaspoons all-purpose flour
3/4 cup milk
1/2 teaspoon chicken bouillon granules
Dash ground black pepper
2 tablespoons crumbled blue cheese (optional)
For stuffing, stir together
carrot, pecans, 1/4 cup blue cheese, green onion and Worcestershire
sauce in small bowl.
Cut opening in each chop
from the outer side; widen opening into pocket, being careful
not to cut through the other side of the chop. Fill pockets in
chops with equal amounts of the stuffing. Secure with toothpicks.
Grill, covered, over medium
fire until internal temperature is 160 degrees F. (check temperature
in thickest part of meat).
For sauce, stir together
yogurt and flour in small saucepan. Whisk in milk, bouillon granules
and pepper. Cook over medium heat until thickened and bubbly,
whisking constantly. Cook and whisk for 2 minutes more. Stir
in 2 tablespoons blue cheese, if desired.
Remove toothpicks from
chops. Spoon sauce over chops
