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.