ds Pepper; 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 quarter 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 . 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 . Food & Wine RT [*] Category 2, Topic 6 Message 59 Thu May 20, 1993 H.BENNETT2 [Harvey] at 21:16 EST Formatted for MM:dianeE