This 6-ingredient slow cooker freedom celebration using frozen pork steaks is the kind of set-it-and-forget-it supper that fits right into a busy farm day or a long holiday weekend. I started making something like this back in the late ’70s, when pork steaks were on sale and I needed a way to get a hearty meal on the table without heating up the whole house. You literally toss the frozen pork steaks into the slow cooker, add five simple pantry favorites, and let time and low heat turn everything into tender, saucy comfort food. It’s the sort of dish that makes the whole house smell like home and has the family lining up at the kitchen door, asking when supper’s ready.
Serve these slow-cooked pork steaks spooned over creamy mashed potatoes, buttered egg noodles, or simple white rice so they can soak up every bit of that savory sauce. A side of sweet corn, green beans, or a crisp lettuce salad rounds out the plate nicely. Warm dinner rolls or thick slices of country bread are perfect for mopping up the juices, and if you’re serving this for a patriotic or family celebration, add a simple fruit salad or coleslaw to keep things bright and festive.
6-Ingredient Slow Cooker Freedom Pork SteaksServings: 4
Ingredients
2 to 2 1/2 pounds frozen pork shoulder steaks (about 4 steaks, straight from the freezer)
1 (10.5-ounce) can cream of mushroom soup
1 (10.5-ounce) can condensed tomato soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water
1 teaspoon garlic powder
Directions
Place the frozen pork shoulder steaks in an even layer on the bottom of a 5- to 6-quart slow cooker. They can overlap slightly if needed, but keep them mostly flat so the sauce can surround them.
In a medium bowl, whisk together the cream of mushroom soup, tomato soup, dry onion soup mix, water, and garlic powder until you have a smooth, combined sauce.
Pour the sauce evenly over the frozen pork steaks, making sure all of the meat is coated as well as possible. Use a spatula to spread it around if needed.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork steaks are very tender and easily pull apart with a fork. Avoid opening the lid during the first few hours so the cooker can maintain its heat.
Once the pork is tender, gently stir and turn the steaks in the sauce so they are well coated. If you’d like the sauce a bit thicker, remove the lid and let the pork cook on HIGH for an additional 15 to 20 minutes, stirring once or twice.
Taste the sauce and add a pinch of salt or black pepper if desired. Serve the pork steaks hot, spooning plenty of the rich sauce over each portion.
Variations & Tips
You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand; each one gives the sauce a slightly different, but still cozy, flavor. For a little sweetness and tang, stir 1 to 2 tablespoons of brown sugar or apple cider vinegar into the sauce mixture before pouring it over the pork. If your family likes a bit of heat, add 1/4 teaspoon crushed red pepper flakes or a dash of hot sauce. To stretch the meal, layer thick-sliced onions or baby carrots under the frozen pork steaks before adding the sauce, or stir in a drained can of green beans during the last hour of cooking. For a creamier, richer sauce, stir in 1/4 to 1/3 cup sour cream right at the end, off the heat. Food safety tips: Always start with pork steaks that are solidly frozen or properly refrigerated before you place them in the slow cooker; do not thaw them on the counter. Use a slow cooker that is at least 5 quarts so the heat circulates properly, and cook on LOW or HIGH for the full recommended time. The internal temperature of the pork should reach at least 145°F, though for this style of dish you’ll likely be closer to 190–200°F for fork-tender meat. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly before serving.
