Pork and Potato Supper

  We had some small new potatoes, and I got a great buy on fresh mushrooms; I always have pork loin in the freezer…this was the recipe.  The biggest advantage is making it all in the same pan.   My husband’s only complaint was that there could have been more sauce or gravy.  I served it with some sauerkraut relish for a real German-style country meal.                  

                          Pork and Potato Supper

  2         tablespoons  Butter -- divided

  1          pound  Pork Loin -- cut in 1/4" slices

  1          cup  Fresh Mushrooms -- sliced

  2          teaspoons  Garlic -- minced

  8          small  Red Potatoes -- quartered

  14 ½    fluid ounces  Chicken Broth -- divided

  2          teaspoons  Worcestershire Sauce

  2          tablespoons  Flour, All-purpose

Cook pork in half of the butter 2-4 minutes on each side.  Remove from pan and set aside. 

In same pan, add remaining butter, add mushrooms; cook and stir until almost tender.  Add garlic; cook 1 minute longer.  (Here, I deglazed my pan with a splash of sherry).

Stir in potatoes, 1 1/2 cups broth, Worcestershire sauce and salt and pepper to taste.

Bring to a boil.  Reduce heat; simmer, covered 10-15 minutes until potatoes are tender.

In a small bowl, mix flour and remaining broth and stir into mushroom mixture.  Bring to a boil; cook and stir until sauce is thickened.  Return pork to pan and heat through.

4 servings

  "Taste Of Home Quick and Light”

Per Serving: 306 Calories; 10g Fat (31.0% calories from fat); 21g Protein; 32g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 468mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.