Recipe - Peachy Pork Steaks

4 Pork blade steaks (1/2")
1 tablespoon Vegetable oil
Salt
Pepper
Three fourths teaspoon Dried basil leaves
1 cup Peach nectar
One half cup Water
1 tablespoon Vinegar
2 Beef bouillon cubes
or 2 teaspoon inst. beef bouill.
Hot cooked rice
1 tablespoon Cornstarch
1 tablespoon Cold water
2 teaspoon Parsley; freshly chopped

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, One half 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.

SOURCE: Southern Living Magazine, September 1979. Typed for you by Nancy
Coleman.