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