Peachy Pork Steaks

Directions

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.