Pork Diane Skillet Supper
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | pound |
pork tenderloin
cut into 1/4 inch pieces |
|
| 1 | can |
chicken broth
|
*
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 8 | small |
red skinned potatoes
quartered |
*
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 453.6 | g |
pork tenderloin
cut into 1/4 inch pieces |
|
| 1 | can |
chicken broth
|
*
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 8 | small |
red skinned potatoes
quartered |
*
|
| 237 | ml |
mushrooms
sliced |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
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 ¼ 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 ¼ cup chciekn broth; blend until smooth.
Gradually stir into pork mixture.
Cook and stir over medium-high heat until mixture is bubbly and thickened.
