Peachy Pork Steaks

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.