Recipe

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• 2 tbsp water
• 2 tbsp worcestershire sauce , for chicken
• 2 tsp lemon juice
• 2 tsp dijon mustard
• 1 lb boneless pork loin roast , cut into four 3/4 to 1 inch slices
• 1 tsp lemon pepper, seasoning
• 2 tbsp butter
• 1 tbsp fresh chives, snipped

• 1 For sauce, in a small bowl stir together water, worcestershire sauce, lemon juice and mustard. Set aside.
• 2 Sprinkle both sides of each piece of meat with lemon-pepper seasoning.
• 3 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.
• 4 Transfer meat to platter.
• 5 Cover to keep warm.
• 6 Remove skillet from heat.
• 7 Add sauce to skillet.
• 8 Stir until well blended.
• 9 Pour sauce over meat.
• 10 Sprinkle with chives.