Peachy pork steaks

4 Servings

Ingredients

Quantity Ingredient
4 Pork blade steaks (1/2\")
1 tablespoon Vegetable oil
Salt
Pepper
¾ teaspoon Dried basil leaves
1 cup Peach nectar
½ cup Water
1 tablespoon Vinegar
2 Beef bouillon cubes or 2 ts inst. beef bouill.
Hot cooked rice
1 tablespoon Cornstarch
1 tablespoon Cold water
2 teaspoons Parsley; freshly chopped

Directions

Cook steaks in hot oil over medium heat in a large skillet until lightly browned on both sides. Drain off pan dripping. Sprinkle steaks with salt, pepper, and basil.

Combine peach nectar, ½ cup water, vinegar, and bouillon cubes; pour over steaks. Simmer 30 minutes or until steaks are tender.

Place steaks over rice on a serving platter, and keep warm.

Combine cornstarch and water; add to nectar mixture and cook, stirring constantly, until thickened. Stir in parsley. Spoon half of gravy over steaks. Serve remaining gravy with steaks.

SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy Coleman.

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