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Peachy Pork Steaks

Yields:4 servings
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Recipe Cooking TimePreparation30 minutes
Cooking30 minutes
Ready In1 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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bbthemt

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.