COOK rice according to recipe.
In a small mixing bowl, STIR together rice, carrot, green onions, sage, salt and pepper.
TRIM fat from chops; CUT a pocket in each chop by slicing from the fat side almost to the bone.
SPOON about 1/2 cup of the stuffing into each pocket; SECURE with a toothpick if needed.
PLACE chops on a rack in a shallow roasting pan; SPRINKLE with pepper.
BAKE at 375° F until no pink remains and juices run clear, about 35 to 45 minutes.
In a small saucepan over medium heat, MELT butter; ADD mushrooms; COOK until tender.
STIR in flour, salt and pepper; gradually STIR in milk; COOK, STIRRING, until thickened and bubbly; CONTINUE for 1 minute more.
REMOVE from heat; STIR in yogurt (or sour cream) and parsley; HEAT through, but do not boil.
SAUCE (prepare while chops are baking)
Remove toothpicks from chops; ladle sauce atop chops; serve.
1. May substitute 1/4 cup sour cream for yogurt. 2. May substitute 1 teaspoon dried parsley, crushed.
Per Serving (excluding unknown items): 202 Calories; 10g Fat (43.9% calories from fat); 21g Protein; 6g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.