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"

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 (Its not a big mac) even ate it (g).

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