½

cup

carrot; shredded

¼

cup

pecans; chopped

¼

cup

blue cheese; crumbled

1

spring onions; sliced

1

tsp

Worcestershire sauce

4

large

pork loin chops

¼

cup

yoghurt; plain

4

tsp

all-purpose flour

¾

cup

milk

½

tsp

chicken stock powder

1

pinch

black pepper

1

In a small bowl, combine carrot, pecans, blue cheese, green onion and Worcestershire sauce for stuffing. Trim fat from meat.

2

Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about ¼ of the stuffing into each pocket. Fasten with wooden toothpicks if needed.

3

Grill until brown and cooked through. In a small sauce pan, mix yoghurt and flour. Add milk, chicken beef stock, and pepper.

4

Cook and stir until thickening and bubbly. Cook and stir for 2 minutes more. To serve, remove the toothpicks, and serve sauce over chops.