Herbed pork medallions with cheese tortellini (mike reeh)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless pork chops; (4 oz. ea.) | |
| 1 | tablespoon | Fresh garlic |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Tarragon |
| 1 | teaspoon | Fresh parsley |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Lemon juice |
| 1 | pinch | Salt and black pepper |
| 8 | ounces | Heavy cream |
| 8 | ounces | Cheese tortellini |
| ½ | cup | Grated Parmesan; (fresh) |
Directions
MARINADE
Make marinade and pour over chops. Let stand 2 hours. In a 10" saute pan cook pork chops until 155 degrees F internal temperature. Heat a separate 10" saute pan and add heavy cream and reduce over a high heat until it becomes creamy. Add cheese, and cheese tortellini. Place cheese tortellini mixture in two bowls and top with pork medallions.
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