Title: Peachy Pork Steaks
Categories: Entree Pork Southern
Yield: 4 Servings

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.

previous

next