1-lb pork tenderloin, cut into 1/2-inch-thick slices (or 1-lb pork chops)
4 oz cream cheese, cubed
1/3 c chicken broth
1/4 c balsamic vinaigrette
1/4 c parmesan cheese
1 T lemon juice
1 cup fresh or frozen peas
2 T chopped fresh basil (optional garnish)
16 oz cooked egg noodles
Cook meat in small amount of oil, 2 minutes on each side or until lightly browned. Add rest of ingredients except for peas; stir until cream cheese is melted and well blended. Add peas; cook until sauce is thickened and meat is cooked through.
Sprinkle with basil and serve over egg noodles.