Instructions: Melt margarine in 12 inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3-5 minutes or until browned on both sides. Remove pork from skillet; set aside.

Reserve 1/4 cup borth. Add remaining broth, Worcestershire sauce, salt, pepper, and potatoes to skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.

Stir in mushrooms, onions, and pork slices. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.

In small bowl, combine flour, reserved 1/4 cup broth, and sherry. Blend until smooth. Gradually stir into pork mixture. Cook and stir over medium high heat until mixture is bubbly and thickened.

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