4 pork loin ribs chops, cut 1 1/2" thick (about 10 oz. each)
1 recipe Blue cheese stuffing, follows
1 recipe Creamy Sauce, follows
Crumbled Blue Cheese, optional

For chops, trim fat; cut a pocket in each chop from fat side almost to bone. Spoon about 1/4 cup of the Blue Cheese Stuffing into each pocket; close pocket with wooden toothpicks.

In a covered grill arrange hot coals around drip pan to get medium-hot heat over drip pan. Place chops over drip pan. Cover; grill about 40 minutes or until no pink remains. Top chops with Creamy Sauce; sprinkle with blue cheese.

Blue cheese Stuffing: In a small mixing bowl combine 1/2 cup shredded carrot, 1/4 cup chopped pecans, 1/4 cup crumbled blue cheese, 1 thinly sliced green onion and 1 teaspoon Worcestershire sauce.

Creamy Sauce: In a small saucepan stir 4 teaspoons all-purpose 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 minute more. Serves 4.