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.

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