Rice and Sage Stuffed Pork Chops

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)