Side Pannel
Pork Diane Skillet Supper
Pork Diane Skillet Supper
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 2 tb Butter or margarine
- 1 lb Pork tenderloins; 1/4 inch
- -thick slice
- 14 1/2 oz Chicken broth
- 1 ts Worcestershire sauce
- 1 ts Sherry
- 1/4 ts Salt
- 1/8 ts Pepper
- 8 sm New potatoes; quartered
- 1 c Sliced fresh mushrooms
- 1/2 c Sliced green onions
- 2 tb Flour
Directions
Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add
pork slices; cook 3-5 minutes or until browned on both sides. Remove pork
from skillet; set aside.
Reserve 1/4 cup borth. Add remaining broth, Worcestershire sauce, salt,
pepper, and potatoes to skillet. Bring to 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, reserved 1/4 cup broth, and sherry. Blend
until smooth. Gradually stir into pork mixture. Cook and stir over medium
high heat until mixture is bubbly and thickened.
NOTES : Cal: 420; Cal from fat: 100; Fat: 11g/Saturated: 3g;
Cholesterol: 65; Sodium: 620 mg Carbohydrate: 51g; Fiber: 5g; Sugars: 2g
Protein: 30g Vitamin A: 4%; Calcium: 4%; Vitamin C: 30%; Iron: 25%
pork slices; cook 3-5 minutes or until browned on both sides. Remove pork
from skillet; set aside.
Reserve 1/4 cup borth. Add remaining broth, Worcestershire sauce, salt,
pepper, and potatoes to skillet. Bring to 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, reserved 1/4 cup broth, and sherry. Blend
until smooth. Gradually stir into pork mixture. Cook and stir over medium
high heat until mixture is bubbly and thickened.
NOTES : Cal: 420; Cal from fat: 100; Fat: 11g/Saturated: 3g;
Cholesterol: 65; Sodium: 620 mg Carbohydrate: 51g; Fiber: 5g; Sugars: 2g
Protein: 30g Vitamin A: 4%; Calcium: 4%; Vitamin C: 30%; Iron: 25%
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