Found this in my aunt's recipe box from 1962. She served it every Easter and now I know why families begged for seconds

This slow cooker 4-ingredient smothered pork steak recipe is adapted from a handwritten card I found in my aunt’s recipe box dated 1962. She served it every Easter, and the story was always the same: the pork came to the table fall-apart tender, swimming in a rich, oniony mushroom gravy, and there were never any leftovers. It’s exactly the kind of Midwestern, church-basement classic that relies on pantry staples and a slow cook to transform inexpensive pork steaks into something special. With just four ingredients and almost no prep, it’s the kind of comforting, make-ahead main dish that lets you enjoy your guests while the slow cooker does all the work.

Serve these smothered pork steaks right in their slow cooker gravy over a bed of creamy mashed potatoes, buttered egg noodles, or simple white rice to catch every bit of sauce. On the side, think classic Midwestern Easter table: glazed carrots, green beans with a little butter and salt, or a simple tossed salad with a tangy vinaigrette to balance the richness. Warm dinner rolls or biscuits are perfect for soaking up the amber mushroom-onion gravy, and if you’d like a drink pairing, a light-bodied red wine or a crisp apple cider plays nicely with the savory, slow-cooked pork.

Servings: 6

3 to 3 1/2 pounds bone-in pork shoulder steaks (about 4 to 6 steaks, 3/4- to 1-inch thick)

Prepare the onions: Peel the onions and slice them into thin half-moons. These will form a soft, sweet base in the slow cooker and help build that vintage-style smothered gravy.

Layer the onions: Spread the sliced onions evenly over the bottom of a 5- to 7-quart slow cooker. Don’t skip this step—the onions keep the pork from sticking and melt into the sauce as they cook.

Season the pork: Pat the pork steaks dry with paper towels. If you like, you can lightly season both sides with a pinch of black pepper, but you won’t need extra salt because the soup and onion mix are already well seasoned.

Arrange the pork steaks: Lay the pork steaks in a single, slightly overlapping layer on top of the onions in the slow cooker. It’s fine if they stack a bit; they’ll shrink and settle as they cook.

Mix the gravy base: In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until mostly smooth and evenly combined. It will be thick—that’s exactly what you want for a hearty, clinging gravy.

Smother the pork: Pour the soup mixture over the pork steaks, spreading it gently with a spatula or spoon so that all of the meat is coated. Some of the mixture will sink down around the onions, which helps create that rich amber sauce as it cooks.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the pork steaks are very tender and easily pulled apart with a fork. Avoid lifting the lid frequently; each peek releases heat and can extend the cooking time.

Check doneness and taste: When the pork is fork-tender, gently stir the onions and gravy around the edges. Taste a spoonful of the sauce and, if desired, adjust with a small pinch of black pepper. The gravy should be thick, creamy, and deeply savory with visible onion strands throughout.

Serve: Transfer the pork steaks to a serving platter or serve directly from the slow cooker. Spoon plenty of the mushroom-onion gravy over the top of each portion. The meat will be very tender, so use a wide spatula or tongs to keep the steaks mostly intact as you move them.

Optional for thicker gravy: If you prefer a thicker, stick-to-your-fork gravy like the old church suppers, you can remove the lid during the last 20 to 30 minutes of cooking on HIGH to let some steam escape, or simply turn the slow cooker to WARM and let it sit uncovered for 10 to 15 minutes before serving, stirring occasionally.

To stay true to the 1962 spirit, this recipe keeps the ingredients minimal, but there are easy ways to adjust it. For a slightly deeper flavor, you can quickly brown the pork steaks in a hot skillet with a teaspoon or two of oil before adding them to the slow cooker. It’s not required, but it adds a bit of caramelization and that golden-brown look under the gravy. If you’d like more mushrooms in the finished dish, add 8 ounces of sliced fresh mushrooms over the onions before layering in the pork. For a milder onion profile, use only 1 onion or choose a sweet onion; for more intensity, add a second packet of onion soup mix and a splash (1/4 cup) of water to loosen the sauce slightly. If you prefer a lighter sauce, you can substitute one can of cream of mushroom soup with cream of celery or cream of chicken, which was also common in mid-century recipes. Leftovers reheat well: cool quickly, store in a shallow, covered container, and refrigerate within 2 hours of cooking; use within 3 to 4 days. Reheat gently on the stovetop or in the microwave until the pork reaches at least 165°F in the center. For food safety, start with fresh, not previously frozen-and-thawed-more-than-once pork, and cook in a slow cooker that is at least half full but not packed to the brim so it can reach a safe temperature promptly. Avoid leaving cooked pork at room temperature for more than 2 hours (1 hour if your kitchen is very warm). If you want to reduce sodium, look for low-sodium condensed soup and a reduced-sodium onion soup mix, and hold off on adding any extra salt until you’ve tasted the finished gravy.