1/2 c. shredded carrot (1 big one)
1/4 c. chopped pecans
1/4 c. crumbled blue cheese
1/2 to 1 cup crumbled blue cheese
1 tsp. Worcestershire sauce
4 (1 1/2 inch thick) pork loin rib chops
4 tsp. flour
1/4 c. plain yogurt
3/4 c. milk
1/2 tsp. instant chicken bouillon granules
Dash of pepper

In a small mixing bowl combine carrot, pecans, blue cheese (or 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 cup of carrot mixture into each pocket; close pocket with wooden toothpick.

With a covered grill, arrange hot coals around drip pan to get medium to hot heat over drip pan. Place chops over drip pan. Cover; grill for 60 minutes, flipping at 1/2 way through. Remove toothpicks.

In a small saucepan, stir 4 teaspoons flour into 1/4 cup plain yogurt. Add 3/4 cup milk, 1/2 teaspoon instant chicken bouillon granules and dash pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minutes more. Serve additional Blue Cheese at table along with the cream sauce.