Pour cream of mushroom soup over pork steaks, together with 3 ingredients, into slow cooker for a hearty plate that everyone asks for

This slow cooker 5-ingredient Amish smothered pork steak recipe is exactly the kind of hands-off comfort food I lean on during busy weeks. You literally pour cream of mushroom soup over raw pork steaks, add just three pantry ingredients, and let the slow cooker do the rest. The result is fall-apart tender pork in a rich, savory gravy that tastes like something your grandma might have made on a Sunday, but with weeknight-level effort. It’s cozy, budget-friendly, and perfect for when you want a hearty plate that everyone at the table will ask for again.

These smothered pork steaks are all about that creamy gravy, so I love serving them over fluffy mashed potatoes, buttered egg noodles, or steamed white rice to soak it all up. Add a simple veggie like green beans, roasted carrots, or a tossed salad to round out the plate. Warm dinner rolls or crusty bread are great for swiping up the extra sauce. If you’re planning for leftovers, portion the pork and gravy into containers with rice or potatoes for easy grab-and-heat lunches.

Servings: 4

2 to 2 1/2 pounds pork steaks (about 4 medium steaks)

Place the raw pork steaks in a single layer (or slightly overlapping if needed) in the bottom of a 5- to 6-quart slow cooker.

In a medium bowl, stir together the cream of mushroom soup, dry onion soup mix, water or chicken broth, and black pepper until mostly smooth and combined.

Pour the cream of mushroom soup mixture evenly over the pork steaks in the slow cooker, making sure all of the meat is coated. Use a spatula to spread it if needed so the pork is well covered and smothered.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork steaks are very tender and easily pull apart with a fork and the sauce is bubbly.

Once cooked, taste the gravy and adjust seasoning with a little extra pepper or salt if needed. If you’d like a slightly thicker gravy, remove the lid and let the slow cooker cook on HIGH for an additional 15 to 20 minutes, stirring once or twice, until it reduces a bit.

Serve the smothered pork steaks hot, spooning plenty of the creamy mushroom gravy over each piece. Pair with mashed potatoes, noodles, or rice so the sauce has something to soak into.

For a slightly lighter version, you can use one can of cream of mushroom soup and one can of cream of chicken or cream of celery to mix up the flavor while keeping the same easy method of pouring the soup mixture over the raw pork steaks. If you like a bit more tang, stir 1 to 2 tablespoons of Worcestershire sauce into the soup mixture before pouring it into the slow cooker. For a mushroom-forward version, add 1 to 2 cups of sliced fresh mushrooms on top of the pork before you pour over the soup. You can also swap the pork steaks for bone-in pork chops, keeping the same cook time and checking for tenderness. If you prefer a lower-salt option, choose reduced-sodium cream soup and a low-sodium onion soup mix, and use water instead of broth. Food safety tips: Always start with fresh, refrigerated pork and keep it chilled until you’re ready to add it to the slow cooker. Do not thaw meat on the counter; thaw in the refrigerator if frozen. Make sure your slow cooker is set to LOW or HIGH as directed, and avoid lifting the lid too often so the temperature stays in a safe range. Pork should reach at least 145°F internally, but for this style of smothered pork, you’ll typically cook it longer until it’s tender and easily pulls apart. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before serving.