Peachy pork steaks

The days and nights have been crazy busy around here so I have picked another quick and easy dinner to prepare.

Hubby told me he really enjoyed this one as even though I couldn't try it I think there are a few changes that I would make to it nothing major but I think little touches that would perk it up a bit. But for now...here is the original recipe...so let's get cooking.

INGREDIENTS:
4 Pork blade steaks (1/2")
1 tablespoon vegetable oil
salt
black pepper
3/4 teaspoon dried basil leaves
1 cup peach nectar
1/2 cup water
1 tablespoon vinegar
2 teaspoons instant beef bouillon
hot cooked rice
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons Parsley; 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. *I always season my meat first before cooking that way as the meat cooks and opens up the seasoning is drawn into the meat. You can always add more seasoning after you have cooked it to adjust the flavor.*

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.
 

 

Now the only changes I am thinking I would make would be to maybe add fresh peaches as hubby told me the peach flavor was very subtle and with the peaches a bit of nutmeg and cinnamon to the spices. I will play around with the recipe when life calms down a bit and will link to it. I hope you give this recipe a try and as always I would love to hear how you liked it and if you would change anything. Enjoy being in the kitchen and I will see you cooking again!