Peachy Pork Steaks


4 pork blade steaks (1/2")
1tablespoon vegetable oil
3/4teaspoon dried basil leaves
1cup peach nectar
1/2cup water
1tablespoon vinegar
2 beef bouillon cubes (or 2 teaspoons instant beef bouillon)
Hot cooked rice
1tablespoon cornstarch
1tablespoon cold water
2teaspoons parsley, freshly chopped


  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.
  3. Place steaks over rice on a serving platter, and keep warm.
  4. 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.