Peachy Pork Steaks

This comforting dish transforms humble pork blade steaks into a tender, flavorful meal using a surprising combination of sweet peach nectar and savory beef bouillon. The steaks are pan-seared to lock in juices, then slowly simmered until fork-tender in the aromatic sauce. The result is a harmonious balance of sweet, salty, and herbal notes from the basil and fresh parsley. Served over fluffy hot rice, this recipe is perfect for busy weeknights when you want something substantial yet easy to prepare. It offers a home-style warmth that appeals to the whole family, providing a satisfying main course with minimal fuss and pantry-friendly ingredients.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 304.1

Dietary: Gluten-free

Description

This comforting dish transforms humble pork blade steaks into a tender, flavorful meal using a surprising combination of sweet peach nectar and savory beef bouillon. The steaks are pan-seared to lock in juices, then slowly simmered until fork-tender in the aromatic sauce. The result is a harmonious balance of sweet, salty, and herbal notes from the basil and fresh parsley. Served over fluffy hot rice, this recipe is perfect for busy weeknights when you want something substantial yet easy to prepare. It offers a home-style warmth that appeals to the whole family, providing a satisfying main course with minimal fuss and pantry-friendly ingredients.

Ingredients

4 pieces Pork Blade steaks (1/2 inch thick)
1 tablespoon Vegetable oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper
3/4 teaspoon Dried basil leaves
1 cup Peach nectar
1/2 cup Water
1 tablespoon Vinegar
2 cubes Beef bouillon cubes
1 tablespoon Cornstarch
1 tablespoon Cold water
2 teaspoons Freshly chopped parsley
4 cups Hot cooked rice (for serving)

Directions

1
Heat vegetable oil in a large skillet over medium-high heat.
2
Add pork steaks and cook until lightly browned on both sides.
3
Drain off excess pan drippings, leaving about 1 tablespoon of fat.
4
Sprinkle steaks evenly with salt, pepper, and dried basil.
5
In a small bowl, combine peach nectar, 1/2 cup water, vinegar, and crumbled beef bouillon cubes.
6
Pour the peach mixture over the steaks in the skillet.
7
Reduce heat to low, cover, and simmer for 30 minutes or until steaks are tender.
8
Transfer steaks to a serving platter and keep warm.
9
In a small bowl, whisk together cornstarch and 1 tablespoon cold water until smooth.
10
Bring the remaining liquid in the skillet to a boil.
11
Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens.
12
Stir in the chopped parsley.
13
Spoon half of the thickened gravy over the steaks.
14
Serve steaks over hot cooked rice with remaining gravy on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 304.1kcal

% Daily Value *
Total Fat 19.8g31%
Saturated Fat 7.3g37%
Cholesterol 82.0mg28%
Sodium 72.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can substitute chicken bouillon cubes for the beef bouillon.

If using fresh basil instead of dried, add it after cooking, just before serving, to preserve its bright flavor.

Leftover sauce can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove.

Ensure pork steaks reach an internal temperature of 145F (63C) for safe consumption.

This dish pairs well with steamed green beans or a simple side salad.

Keywords: pork steaks, peach glaze, blade steak, braised pork, peach nectar, quick dinner, comfort food, pan-seared, savory sweet, family meal, beef bouillon, basil pork, rice topping, easy main, weeknight recipe, tender pork, fruit sauce, herb crust, home cooking, simmered

Read it online: https://www.chefs-mate.com/recipe/peachy-pork-steaks/