Peachy Pork Steaks



INGREDIENTS:

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:

1. 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.
  
2. 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.
  
3. 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.



Peachy Pork Steaks