4 pork steaks
1 tbsp. cooking oil
3/4 tsp. dried basil, crushed
Dash of salt & pepper
1 (16 oz.) can sliced peaches
1 tbsp. vinegar
2 beef bouillon cubes, crushed
Hot cooked rice
1 tbsp. cornstarch
1 tbsp. water
2 tsp. snipped parsley

In large skillet, brown steaks in hot oil. Drain off excess fat. Sprinkle with basil, salt and pepper. Drain peaches, reserving syrup; add water to syrup to measure 1 1/2 cups. Add syrup mixture, vinegar and bouillon cubes to skillet. Cover and simmer 30 minutes or until meat is tender. Add peach slices; simmer, covered, 5 minutes more. Arrange steaks atop hot rice on platter, keep warm. Stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly; stir in parsley. Spoon some sauce atop meat; pass remaining. Makes 4 servings.