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Pork Diane Skillet Supper


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  • 2 tablespoons margarine or butter
  • 1 lb. pork tenderloins, cut crosswise into1/4-inch slices
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 small new red potatoes, quartered
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 2 tablespoons All Purpose Flour


Servings 4


Step 1

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 the broth. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.

Stir in mushrooms, onions and pork slices. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.

In small bowl, combine flour and reserved 1/4 cup broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.


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