Try this Peachy Pork Steaks recipe, or contribute your own.
Suggest a better descriptionCook 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.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 | ||
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Calories: 731 | ||
Calories from Fat: 416 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.3g | 62 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 243.9mg | 75 % | |
Sodium 634.1mg | 22 % | |
Potassium 1580.4mg | 42 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.1g | ||
Protein 68.1g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 731
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