Crockpot Pork With Peaches

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Cook Time: 8 hours

Ingredients:

4 thick pork chops, about 1 1/2 inches thick, or pork cutlets or steaks
2 tablespoons oil
3/4 teaspoon dried leaf basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) peach slices in natural juice
2 tablespoons vinegar
1 tablespoon beef bouillon granules or base
4 cups hot cooked rice
1/4 cup water
2 tablespoons cornstarch

Preparation:

Trim fat from pork. Heat oil in skillet over medium heat; brown pork on both sides. Sprinkle with basil, salt and pepper.

Drain peaches, reserving syrup. Arrange sliced peaches in crockpot. Place meat on peaches. Combine reserved peach juice, vinegar, and beef bouillon or base; pour over pork. Cover and cook on LOW heat for 8 hours. Arrange steaks and peaches over hot cooked rice on serving platter; keep warm.

Strain cooking liquids and transfer to saucepan. Skim excess fat from cooking liquid. In a small bowl or cup, blend cold water slowly into cornstarch; stir into the hot liquid. Cook over low heat and stir till thickened and bubbly. Serve the thickened liquids with the pork.
Makes 4 servings.

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