Pork Diane Skillet Supper

(4)
  2 reviews
  • 35|min prep time
  • 50|min total time
  • 10 ingredients
  • 4 servings

2
tablespoons butter or margarine
1
lb. pork tenderloins, cut crosswise into 1/4-inch slices
1
(14-oz.) can chicken broth
2
teaspoons Worcestershire sauce
1/4
teaspoon salt
1/8
teaspoon pepper
8
small red potatoes, quartered
1/2
cup sliced green onions
1
cup sliced fresh mushrooms
2
tablespoons all-purpose flour

Directions

  1. 1 Melt butter 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.
  2. 2 Reserve 1/4 cup of the broth in 1-cup measuring cup or small bowl. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to a boil. Reduce heat; cover and simmer 13 to 17 minutes or until potatoes are tender.
  3. 3 Reserve 2 tablespoons onions for garnish. Stir remaining onions, mushrooms and pork slices into potatoes. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.
  4. 4 Add flour to reserved broth in measuring cup; blend until smooth. Gradually stir into pork mixture. Cook over medium-high heat for 2 to 3 minutes or until mixture is bubbly and thickened, stirring constantly. Sprinkle with reserved onions.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved