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
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, 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.
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.
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.