2 tbsp. butter
1 lb. pork, cut crosswise into 1/4 inch strips
1 (14 1/2 oz.) can chicken broth
2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
8 sm. red potatoes, quartered
1 c. sliced mushrooms
1/2 c. sliced green onions
2 tbsp. flour

Melt butter in skillet over medium-high heat. Add pork slices, cook 3 to 5 minutes, until browned on both sides. Remove pork from skillet, set aside.

Reserve 1/4 chicken broth. Add remaining chicken broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until potatoes are tender. Stir in mushrooms, onions and pork slices. Cover simmer an additional 5 minutes, or until vegetables are tender.

In small bowl, combine flour and reserve 1/4 cup chicken broth, blend until smooth. Gradually stir into pork mixture. Cool and stir over medium-high heat until mixture is bubbly and thickened. 4 to 5 servings.