Print Options

Back to Peachy Pork Steaks >

Include these items:

Select reviews >

Taste of Home Logo

Peachy Pork Steaks

Peachy Pork Steaks
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!
4 ServingsPrep: 10 min. Cook: 5 hours

Ingredients

  • 4 pork 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) peach slices in heavy syrup, undrained
  • 2 tablespoons white vinegar
  • 1 tablespoon beef bouillon granules
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked rice

Directions

  • In a large skillet, brown pork in oil; sprinkle with the basil, salt
  • and pepper. Drain peaches, reserving juice. Place peaches in a 5-qt.
  • slow cooker; top with pork. In a small bowl, combine the juice,
  • vinegar and bouillon; pour over pork.
  • 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.
  • Skim and discard fat from cooking liquid; pour into a small saucepan.
  • Combine cornstarch and cold water until smooth; stir into cooking
  • liquid. Bring to a boil; boil and stir for 2 minutes or until
  • thickened. Serve the pork, peaches and sauce with rice. Yield: 4
© Taste of Home 2012

2 of 2

Peachy Pork Steaks (continued)

Directions (continued)

  • servings.
Nutrition Facts: 1 serving (1 each) equals 370 calories, 15 g fat (4 g saturated fat), 86 mg cholesterol, 810 mg sodium, 25 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012