Late Spring Suppers: Just 5 ingredients. It's the perfect budget-friendly dinner to set and forget when the grandkids come over.

When the lilacs start blooming and the days stretch a little longer, I like to have an easy, budget-friendly supper quietly bubbling away while I’m out on the porch with the grandkids. This 5-ingredient slow cooker pork is just that kind of meal. It reminds me of the simple church potlucks I grew up with in the rural Midwest—nothing fancy, just tender meat in a rich, brown gravy that begs to be spooned over potatoes. You start with plain raw pork cutlets, tuck them into the slow cooker, and by suppertime they’re soft enough to cut with the side of a fork, glistening in a dark, savory sauce that tastes like you fussed all afternoon.

Serve these tender pork cutlets and their thick, maroon gravy over a big scoop of mashed potatoes, buttered egg noodles, or plain white rice so the kids can chase every last bit of sauce. A simple side of peas and carrots or green beans from the freezer fits right in with the Midwestern table and keeps things easy on a busy evening. Add some sliced bread or dinner rolls to mop up the gravy, and maybe a bowl of applesauce or a simple lettuce salad to round things out. It’s the kind of stick-to-your-ribs supper that feels special enough for a visit from the grandkids but simple enough for any late spring weeknight.

Servings: 6

2 to 2 1/2 pounds raw pork cutlets

Lay the raw pork cutlets in the bottom of a 5- to 6-quart slow cooker, overlapping them slightly if needed so they fit in a single, fairly even layer.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry brown gravy mix, ketchup, and water until smooth and well combined. The mixture will be thick and a deep reddish-brown color.

Pour the gravy mixture evenly over the pork cutlets, lifting the edges of the meat with a fork or spoon so some of the sauce can run underneath. Make sure all the pork is coated so it stays moist while cooking.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours, until the pork cutlets are very tender and can be easily cut with a fork. The sauce will thicken and turn into a glossy, dark maroon gravy.

Once cooked, gently stir or spoon the gravy over the tops of the cutlets to coat them well. Taste the sauce and, if you like, add a pinch of salt or pepper at the table to suit each person.

Serve the pork cutlets hot, spooning plenty of the thick gravy over each portion. They’re especially good over mashed potatoes, noodles, or rice so the grandkids can soak up every bit of that rich sauce.

If your grandkids prefer a smoother texture, you can shred the cooked pork cutlets right in the slow cooker with two forks and stir the meat into the gravy for a pulled-pork-style dish that’s easy for little ones to eat. For a sweeter, more kid-friendly flavor, swap half of the ketchup for barbecue sauce, keeping the total amount at 1/2 cup. If you like mushrooms, you can add 1 cup of sliced fresh mushrooms on top of the pork before pouring on the sauce (this would be an extra ingredient beyond the basic five). For a bit more color, stir in a handful of frozen peas during the last 20 to 30 minutes of cooking, just until heated through. Food safety tips: Always start with fully thawed pork cutlets; do not put frozen meat directly into the slow cooker, as it can sit too long at unsafe temperatures. Make sure the internal temperature of the pork reaches at least 145°F, though in this recipe it will usually go higher and become very tender. Keep the lid on the slow cooker as much as possible so the heat stays consistent. Refrigerate leftovers within 2 hours of serving, storing them in a shallow container, and use within 3 to 4 days. Reheat leftovers until steaming hot all the way through before serving again.