Pork Chops and Tortellini

1  lb.		lean pork roast, cut into 4 medallions
1-1/2  cups		bag frozen pepper strips
1/2  cup		onion, sliced
14-1/2  ounces		fire-roasted tomatoes
1  package		bag Bertolli 3-cheese tortellini
4  tablespoons		grated parmesean cheese
1  tablespoon		Olive Oil

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cook tortellini according to package directions and drain.
while tortellini cooks, heat large skillet over medium-high heat. add pork medallions; cook 5 minutes on each side. add frozen pepper strips and onion, cook until soft, add tomatoes and bring to a boil. Reduce heat and cover; cook 5 minutes.
serve medallions and 1/4 of pepper mixture over tortellini, top with 1 T parmesean.