Recipe by: Sue Klapper Melt margarine in 30 cm skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside. Reserve quarter cup of chicken broth. Add remaining chicken broth, worcestershire sauce, salt, pepper and potatoes to skillet. Bring to 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 reserved quarter cup chciekn broth; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.