Now that the winter chill has disappeared, it’s the start of grilling season! My favorite thing about this meal is that almost everything can be made the day before so that you can enjoy your evening and have a nice meal almost completely ready for you when you get home.
- 1 9 oz package of Cheese Filled Tortellini
- One 16 oz bottle Italian-style salad dressing (I recommend a Robusto style)
- 3 tablespoons Salad Supreme Seasoning
- 1 tablespoon Olive Oil
- 2 tablespoons Basil
- 2 tablespoons Oregano
- 4- 4 oz Pork Chops
- ⅓ cup of grated Parmesan
- 2 cups Cherry Tomatoes, quartered
- Fill a medium to large size pot with water about halfway full. On the stove top, bring the water to a boil. Prepare the tortellini according to the package. To tell if it’s done, it will have grown in size and is able to float on its own. Afterward, drain it and allow the pasta to cool.
- In a large bowl combine the whole bottle of dressing, salad supreme seasoning, olive oil, basil, and oregano. Give this a good mix so that the dressing and oil don’t separate. Either in a gallon-sized ziplock bag or another bowl, pour in half of this mixture. Toss in the pork chops and cover them. Allow them to marinate for at least four hours or do this overnight for best results.
- Once the pasta is cooled, combine it with the remaining of the dressing mixture. Carefully fold in the cherry tomatoes and parmesan cheese. Cover this in the refrigerator, and allow it to ferment.
- When ready to cook the pork, fire up the grill at a medium heat. Keep in mind if the chops are bone, they take longer to cook. Personally, mine took about 8 to 12 minutes.