| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf4 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless pork chops, 4 oz. |
|
|
ea. |
| 1 |
T |
Fresh garlic |
| 1 |
t |
Basil |
| 1 |
t |
Oregano |
| 1 |
t |
Tarragon |
| 1 |
t |
Fresh parsley |
| 1/4 |
c |
Olive oil |
| 1 |
t |
Lemon juice |
| 1 |
pn |
Salt and black pepper |
| 8 |
oz |
Heavy cream |
| 8 |
oz |
Cheese tortellini |
| 1/2 |
c |
Grated Parmesan, fresh |
INSTRUCTIONS
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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