rice and sage stuffed pork chops

Angeli hosted this month's gourmet club and prepared these mouth-watering rice and sage stuffed pork chops.  They were sooooo good.  I know I will make these for my family soon.

rice and sage stuffed pork chops (Angeli got the recipe from her Better Homes and Gardens cookbook)
1 cup cooked rice (Angeli used jasmine rice)
1/3 cup shredded carrot
1/4 cup sliced green onions
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
4 pork loin rib chops, cut 1 1/4 inches thick
dash pepper
1 cup sliced fresh mushrooms
1 tablespoon margarine or butter
2 teaspoons flour
1/4 teaspoon salt
dash pepper
1/2 cup milk
1/4 cup plain yogurt or dairy sour cream
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed

For stuffing, in a small bowl stir together rice, carrot, green onions, sage, 1/4 teaspoon salt and the 1/8 teaspoon pepper.
Trim fat from chops.  Cut a pocket in each chop by cutting from the fat side almost to the bone.  Spoon stuffing into chops.  If necessary, secure pockets with wooden toothpicks.  Place chops on a rack in a shallow roasting pan.  Sprinkle with pepper.  Bake in a 375 oven for 35 to 45 minutes or till no pink remains and juices run clear.
Meanwhile, for sauce, in a small saucepan cook mushrooms in hot butter till tender.  Stir in flour, 1/4 teaspoon salt and dash pepper.  Gradually stir in milk.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir for 1 minute more.  Remove from heat.  Stir in yogurt or sour cream and parsley.  Heat through but do not boil.  To serve, remove wooden toothpicks.  Spoon sauce atop chops.  Makes 4 servings.