Side Pannel
Peachy Pork Steaks
Peachy Pork Steaks
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pork
Ingredients List
- 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
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.
Coleman.
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.
Coleman.
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