This isn't your everyday pork chop recipe! Savory and delicious, these stuffed pork chops are guaranteed to impress. Stuffed with carrot, green onions, Worcestershire sauce, pecans and blue cheese, this dish makes for the perfect main course for any dinner party.
For stuffing, in a small bowl combine carrot, the 1/3 cup cheese, the pecans, green onion, and Worcestershire sauce. Set aside.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon one-fourth of the stuffing into each pocket. Secure the openings with wooden toothpicks.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on the grill rack over pan. Cover and grill for 35 to 40 minutes or until chops are slightly pink in center (160 degrees F), turning once and brushing frequently with barbecue sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chops on grill rack over the burner that is turned off. Grill as directed.) Remove toothpicks.
If desired, sprinkle chops with additional cheese.