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Peachy Pork Steaks

Total Time

Prep: 20 min. Cook: 5 hours


4 servings

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!


  • 2 tablespoons canola oil
  • 4 pork blade steaks (1/2 inch thick and 7 ounces each), trimmed
  • 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, heat oil over medium-high heat. Brown pork; 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, 1 hour. Reduce heat to low and cook until pork is tender, 4 hours longer. 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 until thickened, 2 minutes. Serve the pork, peaches and sauce with rice.

Nutrition Facts

1 steak: 490 calories, 27g fat (8g saturated fat), 118mg cholesterol, 869mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 34g protein.

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