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Pork Diane




Source of Recipe


Better Homes and Gardens

1 tablespoon water
1 tablespoon white wine Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon-style mustard
1 pound boneless pork loin roast, cut into four 3/4- to 1-inch-thick slices
1 teaspoon lemon-pepper seasoning
2 tablespoons butter
1 tablespoon snipped fresh chives or parsley

1. For sauce, stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
2. Trim excess fat from pork slices. Sprinkle both sides of each piece of meat with lemon-pepper seasoning. In a 10-inch skillet heat margarine or butter; cook pork over medium heat for 6 to 10 minutes or until juices run clear, turning once. Remove meat to platter; cover to keep warm. Remove skillet from heat.
3. Add sauce to skillet. Stir until well blended. Pour sauce over meat; sprinkle with chives or parsley.

Makes 4 servings.