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Peachy Pork Steaks

Recipe name:
Peachy Pork Steaks

Recipe category:
Rice

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Recipe details:

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

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Peachy Pork Steaks

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