My sister discovered this festive dish and it is a total game changer. Just 4 ingredients for the most tender and vibrant dinner you will make all spring

My sister actually discovered this slow cooker shamrock herb pork idea when she was trying to make something festive for a St. Patrick’s Day potluck without spending all day in the kitchen. It turned into a total game changer for both of us. With just four ingredients, you get thick-cut pork steaks that turn out ridiculously tender, swimming in a vibrant green herb butter sauce that looks like spring in a slow cooker. This is one of those set-it-and-forget-it dinners that feels special enough for company but simple enough for a Tuesday night after work.

These shamrock herb pork steaks are rich and buttery, so I like to balance them with simple sides. Spoon the green herb butter and golden juices over creamy mashed potatoes or buttered egg noodles so they can soak everything up. Steamed green beans, roasted asparagus, or a simple side salad with a lemony vinaigrette keep the plate bright and fresh. If you’re leaning into the spring/St. Patrick’s Day vibe, serve with crusty bread, roasted baby carrots, and a cold crisp white wine or sparkling water with lemon.

Servings: 4

2 to 2 1/2 pounds thick-cut pork shoulder steaks (about 4 steaks, 1 to 1 1/4 inches thick)

Pat the pork steaks dry with paper towels. If desired, trim any very large pieces of fat from the edges, but leave some fat for flavor and tenderness.

In a medium bowl, mash the softened butter with a fork until smooth. Stir in the minced parsley and chives, plus the kosher salt (and a pinch of black pepper if you like). Mix until the herbs are evenly distributed and the butter is a vibrant green color.

Spread a thin layer (2 to 3 tablespoons) of the shamrock herb butter over the bottom of a 5- to 6-quart slow cooker to lightly coat it.

Lay two pork steaks in the bottom of the slow cooker. Dollop several spoonfuls of herb butter over the top of the steaks and spread it so the surface is mostly covered.

Layer the remaining pork steaks on top, then spread the rest of the herb butter over them, coating the tops and letting some butter fall down the sides. It’s fine if there are thicker patches of butter; they will melt into a sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until the pork steaks are very tender and easily pull apart with a fork. Avoid lifting the lid during the first few hours so the heat stays consistent.

Once cooked, gently spoon some of the melted green herb butter and golden pan juices from the bottom of the slow cooker over the tops of the pork steaks. The sauce should look glossy with bright green flecks of herbs and rich brown juices around the edges.

Taste a bit of the sauce and add an extra pinch of salt at the table if needed. Serve the pork steaks straight from the slow cooker, spooning plenty of the vibrant herb butter sauce over each portion.

To keep this a true 4-ingredient recipe, the flavor is built mostly on fresh herbs and butter, but you can still play within those lines. Swap the parsley and chives for other tender green herbs you love, like basil and dill or cilantro and green onion, as long as you keep the total to about 1 cup of minced greens. If you prefer a little tang, you can replace 2 to 3 tablespoons of the butter with prepared herb compound butter from the store (still counting it as one ingredient) or use a salted butter and reduce the added salt slightly. For a bit more color, quickly sear the pork steaks in a hot skillet before adding them to the slow cooker—this adds extra browned flavor without changing the ingredient list. If you’re cooking for two, halve the recipe and use a smaller slow cooker, checking for doneness around the 5-hour mark. Leftovers reheat well; shred the pork into the green sauce and pile it on toasted rolls or over rice for an easy next-day meal.