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Peachy Pork Steaks

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YIELD

4 servings

PREP

30 min

COOK

30 min

READY

Ingredients

4 4
EACH EACH PORK BLADE STEAKS
1/2-inch thick *
1 15
TABLESPOON ML VEGETABLE OIL
1 1
X X SALT *
1 1
X X BLACK PEPPER *
¾ 3.8
TEASPOON ML BASIL
dried *
1 237
CUP ML PEACH NECTAR *
½ 118
CUP ML WATER
1 15
TABLESPOON ML VINEGAR
2 2
EACH EACH BEEF BOUILLON CUBES
or 2 teaspoons instant beef bouillon, low sodium *
1 1
X X RICE
hot, cooked *
1 15
TABLESPOON ML CORNSTARCH
1 15
TABLESPOON ML WATER
cold
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 203 15% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
 

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