1/2 cup carrot, shredded
1/4 cup pecans, chopped
1/4 cup cheese, blue, crumbled
1 each onions, green, sliced
1 tsp worcestershire sauce
4 each pork loin chops
1/4 cup yogurt, plain
4 tsp flour, all-purpose
3/4 cup milk
1/2 tsp instant chicken bouillon
1 dash pepper
Directions
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 1/4 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
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
Servings: 4 servings
Blue Cheese Stuffed Pork Chops *G Recipe brought to you by Recipe Ideas
Categories: Cheese; Meat; Pork
The History of Recipes
We are able to follow the history of written recipes way back into the distant past, certainly as far as pharonic Egypt, and maybe even further. However, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. He also informs us how the cooks of his times were skilled in the use of a wide range of herbs and spices, including some that we all recognise such as thyme, mint and dill. In the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and tastes caused a surge in books on cookery, most of which are now in private cookery archives. Over the following few centuries, the families of Europe strove to lay on the most extravagent banquests, and as a result the best chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookbooks were starting to become popular as a result of increased literacy, people having increased free time and having more money. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Blue Cheese Stuffed Pork Chops _G recipe.
