Peachy Pork Steaks

4 Pork blade steaks (1/2")

1 tb Vegetable oil

Salt Pepper 3/4 ts Dried basil leaves

1 c Peach nectar

1/2 c Water

1 tb Vinegar

2 Beef bouillon cubes

- or 2 ts inst. beef bouill. Hot cooked rice 1 tb Cornstarch

1 tb Cold water

2 ts 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, 1/2 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.