Peachy Pork Steaks

• 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.

pork blade, canola oil, basil, salt, pepper, peaches, white vinegar, beef bouillon granules, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/peachy-pork-steaks/ (may not work)