Source: Better Homes & Gardens Kitchen Appliance Cookbook (1982)

1 1/2 pounds pork steaks (4 steaks)
    (cut 1 1/2 inches thick
3/4 teaspoon dried basil, crushed
1/4 teaspoon salt
Dash of pepper
1 (16 ounce) can peach slices in juice
2 tablespoons vinegar
1 tablespoon beef bouillon granules
4 cups cooked rice
1/4 cup water
2 tablespoons cornstarch

Trim fat from steaks. In skillet cook trimmings until about 2 tablespoons fat accumulate; discard trimmings. Brown steaks on both sides in hot fat. Sprinkle with basil, salt and pepper. Drain peaches, reserving syrup. Place peaches in crockpot, and place meat atop. Combine reserved peach juice, vinegar and bouillon granules; pour over steaks. Cover; cook on LOW for 8 hours.

Arrange steaks and peaches atop rice on platter; keep warm. Garnish with snipped parsley, if desired. Skim excess fat from cooking liquid in saucepan blend cold water slowly into cornstarch; stir in the hot liquid. Cook and stir until thickened and bubbly. Serve with steaks.

Makes 4 servings.