Pork Diane

• 2 tablespoons water
• 2 tablespoons Worcestershire sauce, for chicken
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1 lb boneless pork loin roast, cut into four 3/4 to 1 inch slices
• 1 teaspoon lemon pepper, seasoning
• 2 tablespoons butter
• 1 tablespoon fresh chives, snipped

1. For sauce, in a small bowl stir together water, worcestershire sauce, lemon juice and mustard.
2. Set aside.
3. Sprinkle both sides of each piece of meat with lemon-pepper seasoning.
4. In a 10-inch skillet cook meat in hot butter over medium heat for 6-10 minues or until done (160 degrees) and juices run clear, turning once.
5. Transfer meat to platter.
6. Cover to keep warm.
7. Remove skillet from heat.
8. Add sauce to skillet.
9. Stir until well blended.
10. Pour sauce over meat.
11. Sprinkle with chives.

water, worcestershire sauce, lemon juice, mustard, pork loin roast, lemon pepper, butter, fresh chives

Taken from www.food.com/recipe/pork-diane-280529 (may not work)