Pork Diane Skillet Supper Food

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.

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. , Melt butter in a large skillet over medium heat; cook pork until a thermometer reads 145°, 3-4 minutes on each side. 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.

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 DIANE SKILLET SUPPER

Steps:

• Melt butter or margarine in skillet or dutch oven.
• Add pork slices, cook 3 - 5 minutes. Must be brown on both sides. remove and keep warm.
• Set aside 1/4 cup broth.
• With Worcestershire sauce, salt, pepper and potatoes place remaining broth in pan.
• Boil, then reduce heat and simmer until potatoes are tender.
• Stir in mushrooms, onions and meat. Cover.
• Simmer until pork has no pink left in center (minimum 5 minutes).
• Combine flour and broth that had been set aside, mix until smooth.
• Slowly stir into pan. Cook over medium-high heat, stirring constantly until mixture is thickened.

PORK DIANE SKILLET SUPPER

Steps:

• 1. Melt butter in 12 inch skillet or dutch oven over medium-high heat.
• 2. Add pork slices; cook 3 to 5 minutes or until browned on both sides.
• 3. Remove pork from skillet; set aside.
• 4. Reserve 1/4 cup of chicken broth.
• 5. Add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet.
• 6. Bring to boil.
• 7. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender.
• 8. Stir in mushrooms, onions and pork slices.
• 9. Cover; simmer an additional 5 minutes or until vegetables are tender.
• 10. In small bowl, combine flour and reserved 1/4 cup chicken broth; blend until smooth.
• 11. Gradually stir into pork mixture.
• 12. Cook and stir over medium-high heat until mixture is bubbly and thickened.

PORK CHOP SKILLET DINNER

Steps:

• Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
• Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

PORK DIANE SKILLET SUPPER RECIPE

Steps:

• 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.

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 SKILLET SUPPER

Steps:

• In a skillet, saute onion in oil until tender.
• Stir in soup, milk, worcestershire, salt and pepper; mix well.
• Add pork, potatoes and peas; heat through.