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Peachy Pork Steaks
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- #64888
Pork and peaches make quite a pair. Peach nectar adds a sweet touch to thick-cut pork steaks served over steamed rice, and if you've got any fresh peaches they'd make quite a garnish on the side.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon vegetable oil
4 pork blade steaks (1/2-inch thick)
salt
black pepper
3/4 teaspoon dried basil leaves
1 cup peach nectar
1/2 cup water
1 tablespoon white vinegar
2 teaspoons beef bouillon granules
hot cooked rice
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons fresh parsley, chopped
directions
Heat a large skillet over medium heat. Add the oil. Add the pork steaks and cook, turning occasionally, until browned on both sides.
Drain off any excess grease. Sprinkle both sides of the pork with salt, pepper, and dried basil.
In a bowl, combine the peach nectar, water, vinegar, and bouillon cubes and mix until smooth and bouillon is dissolved. Pour the peach mixture over the pork steaks in the skillet.
Bring the liquid to a simmer and cook for 30 minutes, or until the pork is tender.
Place the cooked rice on a serving platter. Top with the pork steaks. Cover with foil to keep warm.
Combine the cornstarch and water in a small bowl and mix until smooth. Stir the cornstarch slurry into the peach mixture and cook, stirring constantly, until thickened. Stir in the fresh parsley.
Serve the pork steaks with the peach gravy.
nutrition data
572 calories, 40 grams fat, 11 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.
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