Heat butter and olive oil in a large skillet or Dutch oven
medium-high heat. Add pork slices and cook, turning, for 3 to 5 minutes, until browned
sides.Remove pork from skillet; set aside.
To the skillet, add 3/4 cup of the chicken broth, Worcestershire sauce, salt, pepper and
skillet. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or
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
reserved 1/4 cup chicken broth; blend until smooth. Gradually stir into
mixture. Cook and stir over medium-high heat until mixture is bubbly and