25 Minute Pork Diane Food

25-MINUTE PORK DIANE

Steps:

• For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
• Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear (160 degrees F), turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover with foil and keep warm.
• Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives.

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. Sprinkle with lemon pepper seasoning.
• Melt butter in a large skillet over medium heat; cook pork for 3-4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.
• To the pan juices; add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Serve immediately.

PORK DIANE

Steps:

• In a small bowl, stir together the water, wine, Worcestershire sauce, lemon juice, and mustard; set aside.
• Trim any separable fat from the pork slices.
• Sprinkle both sides of each slice with lemon pepper.
• In a skillet, melt butter over medium heat.
• Cook pork in hot butter for 6-10 minutes or until just slightly pink in the center and juices run clear, turning once during cooking time.
• Remove meat from the skillet and keep warm.
• Remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
• To serve, spoon sauce over pork slices and sprinkle with chives or parsley.