Peachy Pork Steaks

In November of 2015, on, Michelle Woo asked “Why Is “You’re a Peach” a Compliment But “You’re Bananas” Is An Insult?” An exploration follows that is both interesting and funny. Take a look at it here.

Peachy Pork Steaks

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No bananas here, just peaches!

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Purchase thinly cut pork steaks and it is so easy.

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All into a slow cooker.

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With those peaches!

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Ready to serve once we have the sauce.

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Did someone say sauce?

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Peachy Pork Steaks

Prep Time: 10 min | Cook Time: 300 min | Servings: 4 servings.


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. Yield: 4 servings.


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Categories: Fruit, Main Dish, Pork, Recipes, Slow Cooker

Author:The Ranting Chef

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