1. Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper. 2. In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes. 3. Transfer to a plate. 4. Drain off any fat from the pan. 5. Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes. 6. Add the chicken broth and bring to a boil; boil for 2 minutes. 7. Whisk the flour with 2 tablespoons water; whisk into the boiling sauce. 8. Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes. 9. Sprinkle with the green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
