Toss raw thick-cut pork steaks in the crock and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient slow cooker dad's diner steak recipe is my kind of weeknight magic: you literally toss raw thick-cut pork steaks into the crock, add three pantry-friendly ingredients, flip the switch, and walk away. It reminds me of the classic diner-style pork plates my dad loved—tender, savory, a little tangy, and perfect over mashed potatoes. If you’re juggling work, kids, and everything else, this is the kind of set-it-and-forget-it dinner that still feels like a treat, especially when your husband goes back for seconds without you ever turning on the oven.

These slow cooker pork steaks are awesome spooned over creamy mashed potatoes, egg noodles, or simple buttered rice to soak up all that rich gravy. Add an easy veggie like steamed green beans, a bagged salad, or roasted carrots to round out the plate. If you want a true diner-style feel, serve with Texas toast or warm dinner rolls and a side of coleslaw. Leftovers reheat well for lunches—just add a scoop of the pork and sauce into a meal prep container with rice and frozen mixed veggies.

Servings: 4

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

Place the raw thick-cut pork steaks in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s okay if they overlap a little, but try to keep them mostly flat for even cooking.

In a small bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water or chicken broth until fairly smooth. You’ll see some colorful, speckled bits from the soup mix—that’s perfect.

Pour the sauce mixture evenly over the pork steaks, letting it drip down between the pieces. The tops of the steaks should have visible drops and streaks of the sauce, with some of the meat still peeking through.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork steaks are very tender and easily pull apart with a fork.

Once done, taste the sauce and adjust seasoning if needed with a pinch of salt and black pepper. The onion soup mix is salty, so you may not need much.

Serve the pork steaks hot, spooning plenty of the creamy onion gravy over the top and over your choice of potatoes, rice, or noodles.

For a creamier, richer sauce, stir in 1/4 cup sour cream at the end of cooking, just before serving, and let it warm through with the slow cooker turned to WARM. If you want a little sweetness and tang, add 1 to 2 tablespoons of Worcestershire sauce or ketchup to the sauce mixture before pouring it over the pork. For a mushroom-forward version, scatter 1 to 2 cups of sliced fresh mushrooms over the pork steaks before adding the sauce. You can also add sliced onions or bell peppers on top of the meat for extra veggies without changing the ingredient count for the base recipe. To keep things lighter, use a reduced-fat cream soup and choose water instead of broth. If your pork steaks are very thick, aim for the longer end of the cooking time and make sure they reach an internal temperature of at least 145°F (63°C), followed by a few minutes of rest; in slow cooking, they’ll usually go higher, which is fine as long as they stay moist and tender. Always start with fully thawed pork, keep the slow cooker covered while cooking, and refrigerate leftovers within 2 hours in shallow containers. Leftovers can be stored in the fridge for up to 3 to 4 days and reheat best gently in the microwave or on the stovetop with a splash of water or broth.