Peachy Pork Steaks Recipe

3.5 4 4
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Peachy Pork Steaks Recipe

Read Reviews
3.5 4 4
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours

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

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 thickened. Serve the pork, peaches and sauce with rice. Yield: 4 servings.
Originally published as Peachy Pork Steaks in Country Pork 1996, p65

  • 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
  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.
Originally published as Peachy Pork Steaks in Country Pork 1996, p65

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MY REVIEW
ms11145 User ID: 1604521 202287
Reviewed Mar. 29, 2014

"I was totally surprised that my family didn't like this dish as they love peaches.. It makes a beautiful presentation. We were  given a quarter of a hog for Christmas and I have been searching various ways to fix it. I was told they would rather have it pan fried and served with BBQ sauce; I tried."

MY REVIEW
BrendaMacAlister User ID: 4158484 202286
Reviewed Nov. 15, 2012

"It was a great receipe! Family loved it!"

MY REVIEW
cookjan User ID: 1082472 202285
Reviewed Jun. 16, 2009

"Sorry I meant electric skillet I think."

MY REVIEW
cookjan User ID: 1082472 202284
Reviewed Jun. 16, 2009

"This recipe is great! I have made one quite simular for years. I use the electric pan fryer instead at simmer. Love it! If you do it that way do not add the rice until about 20 minutes until done. I think I like the slow cooker better just because I can put it on and leave it alone to cook! I also add Lowrey salt and oregano."

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