Peachy Pork Steaks

4 Servings

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Peachy Pork Steaks Ingredients

4 Pork blade steaks (1/2")	1 tb Vinegar
1 tb Vegetable oil	2 Beef bouillon cubes
Salt	Hot cooked rice
Pepper	1 tb Cornstarch
3/4 ts Dried basil leaves	1 tb Cold water
1 c Peach nectar	2 ts Parsley; freshly chopped
1/2 c Water

Instructions for Peachy Pork Steaks

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, 1/2 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.

Main Ingredient: PorkCuisine: Uncategorized