Recipe - Herbed Pork Medallions With Cheese Tortellini (Mike Reeh)

4 Boneless pork chops; (4 oz.
ea.)

MARINADE
1 tablespoon Fresh garlic
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Tarragon
1 teaspoon Fresh parsley
One fourth cup Olive oil
1 teaspoon Lemon juice
1 pn Salt and black pepper
8 ounce Heavy cream
8 ounce Cheese tortellini
One half cup Grated Parmesan; (fresh)

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.