Print
Email
Add a photoServings: 2
Ingredients
- 1/2 c. shredded carrot (1 big one)
- 1/4 c. minced pecans
- 1/4 c. crumbled blue cheese
- 1/2 to 1 c. crumbled blue cheese
- 1 teaspoon Worcestershire sauce
- 4 (1 1/2 inch thick) pork loin rib chops
- 4 teaspoon flour
- 1/4 c. plain yogurt
- 3/4 c. lowfat milk
- 1/2 teaspoon instant chicken bouillon granules
- Dash of pepper
Directions
- In a small mixing bowl combine carrot, pecans, blue cheese (or possibly not), green onions, and Worcestershire. Trim fat from chops; cut a pocket in each chop from fat side almost to bone. Spoon about 1/4 c. of carrot mix into each pocket; close pocket with wooden toothpick.
- With a covered grill, arrange warm coals around drip pan to get medium to warm heat over drip pan. Place chops over drip pan. Cover; grill for 60 min, flipping at 1/2 way through. Remove toothpicks.
- In a small saucepan, stir 4 tsp. flour into 1/4 c. plain yogurt. Add in 3/4 c. lowfat milk, 1/2 tsp. instant chicken bouillon granules and dash pepper. Cook and stir till thickened and bubbly. Cook and stir 1 min more. Serve additional Blue Cheese at table along with the cream sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 2 servings | |
| Calories 378 | |
| Calories from Fat 232 | 61% |
| Total Fat 26.61g | 33% |
| Saturated Fat 14.29g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1048mg | 44% |
| Potassium 508mg | 15% |
| Total Carbs 15.87g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 8.46g | 6% |
| Protein 20.09g | 32% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
