| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless pork chops; (4 oz. ea.) |
| 1 |
tb |
Fresh garlic |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
ts |
Tarragon |
| 1 |
ts |
Fresh parsley |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Lemon juice |
| 1 |
pn |
Salt and black pepper |
| 8 |
oz |
Heavy cream |
| 8 |
oz |
Cheese tortellini |
| 1/2 |
c |
Grated Parmesan; (fresh) |
INSTRUCTIONS
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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