Recipe(tried): Herbed Pork Medallions with Cheese Tortellini (using boneless pork chops)

HERBED PORK MEDALLIONS WITH CHEESE TORTELLINI

4 boneless pork chops (4 oz. each)
FOR THE MARINADE:
1 tablespoon minced fresh garlic
1 teaspoon basil
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon finely chopped fresh parsley
1/4 cup olive oil
1 teaspoon lemon juice
1 pinch salt and black pepper
FOR THE PASTA:
8 oz heavy (whipping) cream
1/2 cup freshly grated Parmesan cheese
1 (8 oz) pkg cheese tortellini, cooked

Combine ingredients for the marinade and pour over chops. Let stand 2 hours.

In a 10-inch saute pan cook pork chops until 155 degrees F internal temperature.

Heat a separate 10-inch saute pan and add heavy cream and reduce over a high heat until it becomes creamy. Add cheese, and cheese tortellini.

TO SERVE:
Place cheese tortellini mixture in two bowls and top with pork medallions.