In a large skillet, sauté the garlic and onions in one tablespoon of olive oil just until soft, about 3-4 minutes. Remove from pan and set aside.
Add the remaining olive oil and sauté the mushrooms for 8-10 minutes. Remove, and set aside.
Salt the pork and add to the pan and sauté for 2 minutes, turn and sauté for 2 more minutes.
Add the garlic, onions, and mushrooms to the pan with the pork. Add 1½ cups of the chicken broth to the pork mixture. Mix the cornstarch with the remaining one half cup of broth, add to the pork mixture and bring to a boil. Reduce heat to simmer, cover and simmer for 15 minutes. Serve over rice, noodles or mashed potatoes. Also makes a great open faced sandwich.