Slow Cooker Pork Steaks
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- pork steaks,cut into 1/2 inch thick
- 3/4 teaspoon dried basil,crushed
- 1/4 teaspoon salt
- dash black pepper
- 16 oz(480 g) can peach slices,drained,syrup reserved
- 2 tablespoons vinegar
- 1 teaspoon beef bouillon granules
- cooked rice
- 1/4 cup (60 ml) cold water
- 2 tablespoons cornstarch
Trim fat from pork steaks. In large nonstick skillet cook trimmings until about 2 tablespoons fat accumulate. Discard trimmings. Cook pork steaks on both sides in hot fat until browned. Sprinkle with basil,salt,pepper.
Put peaches in slow cooker. Place prepared pork steaks atop. Combine together peach syrup,vinegar,and beef bouillon. Pour mixture over pork steaks.
Cover and cook on low-heat for 8 hours. Arrange slow cooker pork steaks and peaches atop rice on platter. Keep warm.Garnish with parsley. In saucepan blend cold water into cornstarch. Stir in the cooking liquid. Cook and stir until thickened and bubbly.