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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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My mom has been preparing this pork dish for years. She always found it a surefire way to get picky children to eat meat. No one can refuse these succulent steaks! 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. 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. 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. 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. Yield: 4 servings.
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