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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup shredded carrot
1/4 cup chopped pecans
1/4 cup crumbled blue cheese
1 green onion, sliced
1 tsp. Worcestershire sauce
4 pork chops
1/4 cup plain yogurt
4 tsp. all-purpose flour
3/4 cup milk
1/2 tsp. instant chicken bouillon
2 to 3 dashes pepper
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Directions:
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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.
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