Peachy Pork Steaks
Yield
4 servingsPrep
30 minCook
30 minReady
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork blade steaks
1/2-inch thick |
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ¾ | teaspoon |
basil
dried |
*
|
| 1 | cup |
peach nectar
|
* |
| ½ | cup |
water
|
|
| 1 | tablespoon |
vinegar
|
|
| 2 | each |
beef bouillon cubes
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork blade steaks
1/2-inch thick |
* |
| 15 | ml |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3.8 | ml |
basil
dried |
*
|
| 237 | ml |
peach nectar
|
* |
| 118 | ml |
water
|
|
| 15 | ml |
vinegar
|
|
| 2 | each |
beef bouillon cubes
or 2 teaspoons instant beef bouillon, low sodium |
*
|
| 1 | x |
rice
hot, cooked |
*
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
water
cold |
|
| 1E+1 | ml |
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, ½ 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.
