Pork Diane Skillet Supper Recipes

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:

• 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 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.

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 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 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.