Peachy Pork Steaks

11 ingredients
3 steps

Ingredients

  • 4 pork blade steaks (1/2 inch thick and 7 ounces each), trimmed
  • 2 tablespoons canola oil
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 can (15-1/4 ounces) sliced peaches in syrup, undrained
  • 2 tablespoons white vinegar
  • 1 tablespoon beef bouillon granules
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  1. 1
    In a large skillet, brown pork in oil; sprinkle with the basil, salt and pepper. Drain peaches, reserving syrup. Place peaches in a 5-qt. slow cooker; top with pork. In a small bowl, combine the syrup, vinegar and bouillon; pour over pork.
  2. 2
    Cover and cook on high for 1 hour. Reduce heat to low and cook 4 hours longer or until meat is tender. Remove pork and peaches to a serving platter; keep warm.
  3. 3
    Skim fat from cooking liquid; place liquid in a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve the pork, peaches and sauce with rice.

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