Cook the Festival Blend for 15 minutes following cooking guidelines. Melt butter in 12-inch skillet or Dutch oven over medium heat. Add pork slices, cook for 3-5 minutes or until browned on both sides. Remove from heat and set aside. Reserve ¼ cup chicken stock. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to boil; reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender. Stir in mushrooms, onions, pork and Festival Blend. Cover and simmer additional 5 minutes or until pork is no longer pink in center.
In a small bowl, combine remaining chicken stock and flour. Blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.
