Peachy Pork Steaks

4-6 pork steaks, trimmed (7 oz each)

15-oz can peach slices, in syrup, undrained

2 Tablespoon white vinegar

1 Tablespoon beef bouillon cubes

2 Tablespoon corn starch

2 Tablespoon Canola oil

¾ teaspoon dried basil

½ teaspoon salt

Dash of black pepper

¼ cup cold water

Hot cooked rice

In a large skillet, brown pork in canola oil; sprinkle with basil, black pepper, and salt.

Drain peaches, reserving juice. Place peaches in 5-quart slow cooker. Place browned pork on top.

In a small bowl, combine: peach juice, vinegar, bouillon.  Pour  over pork. Cover and cook on High for 1 hour. Reduce heat to Low and cook for 4 hours or till tender. Remove pork when done. Skim and discard fat from cooking juice. 

Pour remaining juice into small saucepan.  Combine cornstarch and cold water until smooth. Add reserved cooking juice to saucepan; bring to boil and cook for 2 minutes, or till thickened.

Place cooked rice on serving plate. Add pork and peaches.  Pour sauce over pork/peaches/rice, and serve.

Note from when I made this: I used 3.5 slow cooker. It was plenty large. I used 1 quart canned peaches, and 6 pork chops. I reserved 1 cup peach juice – ½ cup would have been adequate.