Peachy Pork Steaks

Yields:	4 servings
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

4	each	pork blade steaks	1/2-inch thick
1	tablespoon	vegetable oil
1	x	salt
1	x	black pepper
3/4	teaspoon	basil	dried
1	cup	peach nectar
1/2	cup	water
1	tablespoon	vinegar
2	each	beef bouillon cube	or 2 teaspoons instant beef bouillon, low sodium
1	x	rice	hot, cooked
1	tablespoon	cornstarch
1	tablespoon	water	cold
2	teaspoons	parsley leaves	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, 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.

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Member Review

Crockpot Little Smokies

This is a hit with adults and children and is a great appetizer! I use the apple jelly instead and 1/2 cup of regular mustard instead of the bottle of chili. If you're in a hurry and need it quickly, melt jelly and mustard on stovetop or in microwave and then add little smokies, heat and serve. Wa-la! Easy and great.

Reviewed by bbthemt