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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


  • 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


  • 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.
  • 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 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

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Peachy Pork Steaks (continued)

Directions (continued)

  • thickened. Serve the pork, peaches and sauce with rice. Yield: 4
  • servings.