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Ingredients
- 4 pork steaks
- 1 tbsp. veg. oil
- 3/4 teaspoon dry basil, crushed
- Dash of salt & pepper
- 1 (16 ounce.) can sliced peaches
- 1 tbsp. vinegar
- 2 beef bouillon cubes, crushed
- Warm cooked rice
- 1 tbsp. cornstarch
- 1 tbsp. water
- 2 teaspoon snipped parsley
Directions
- In large skillet, brown steaks in warm oil. Drain off excess fat. Sprinkle with basil, salt and pepper. Drain peaches, reserving syrup; add in water to syrup to measure 1 1/2 c.. Add in syrup mix, vinegar and bouillon cubes to skillet. Cover and simmer 30 min or possibly till meat is tender. Add in peach slices; simmer, covered, 5 min more. Arrange steaks atop warm rice on platter, keep hot. Stir together cornstarch and water; add in to skillet. Cook and stir till thickened and bubbly; stir in parsley. Spoon some sauce atop meat; pass remaining. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 96 | 35% |
| Total Fat 10.71g | 13% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.11g | |
| Cholesterol 93mg | 31% |
| Sodium 320mg | 13% |
| Potassium 619mg | 18% |
| Total Carbs 14.04g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 12.22g | 8% |
| Protein 29.88g | 48% |
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