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
It is quite possible to follow the history of written cooking instructions back into history, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans used a wide range of herbs, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Moving on, there are a couple of interesting cookery books from the 14th Century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that is served today, but rather descriptions of the types of food served to the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including coriander, parsley, and basil. The introduction of these new culinary ideas created a torrent in recipe books, some of which are now in academic collections. The revolution that is television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Blue Cheese Stuffed Pork Chops _G recipe.
