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Pork Diane Skillet Supper Recipe
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2 tablespoons Butter or margarine 1 pound Pork tenderloin -- cut in 1/4" 1 can Chicken broth 2 teaspoons Worcestershire sauce 1/4 teaspoon Salt 1/8 teaspoon Pepper 8 small New red potatoes -- quartered 1 cup Mushroom -- sliced 1/2 cup Green onions -- sliced 2 tablespoons Flour Recipe by: Sue Klapper Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside. Reserve 1/4 cup of chicken broth. Add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork slices. Cover; simmer an additional 5 minutes or until vegetables are tender. In small bowl, combine flour and reserved 1/4 cup chciekn broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened. Source: Pillsbury - Casseroles and One Dish Meals #140
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