When the weather is warm and nobody wants to heat up the kitchen, a simple slow cooker supper like these vintage summer pork steaks really earns its place on the table. This kind of recipe has that old-fashioned, pantry-friendly charm so many Midwestern families grew up with: a budget-friendly cut of pork, a few dependable shelf-stable ingredients, and a long, gentle cook that turns everything tender and savory with hardly any fuss.
Serve these pork steaks with mashed potatoes, buttered egg noodles, or fluffy rice to catch all that rich sauce. For summer sides, sweet corn, green beans, cucumber salad, or a cold scoop of coleslaw balance the hearty pork nicely, and a pan of warm biscuits or simple white bread is always welcome for mopping up the juices.
4-Ingredient Slow Cooker Vintage Summer Pork Steaks
Servings: 4 to 6
Ingredients
4 pork steaks, raw, about 2 1/2 to 3 pounds total
1 ounce dry onion soup mix
1 can (10 1/2 ounces) cream of mushroom soup
1/2 cup water
Directions
1. Lightly coat the inside of your slow cooker crock with nonstick spray if desired. Arrange the raw pork steaks in an even layer in the bottom of the slow cooker.
2. In a medium bowl, whisk together the dry onion soup mix, cream of mushroom soup, and water until smooth.
3. Pour the soup mixture evenly over the pork steaks, covering them as much as possible.
4. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours, until the pork is very tender and cooked through.
5. Carefully spoon some of the sauce over the pork before serving. Serve hot with your favorite sides.
Variations & Tips
For extra flavor: If you have a few extra minutes, brown the pork steaks in a skillet before adding them to the slow cooker. It is not necessary, but it adds a deeper savory flavor and richer color to the finished dish.
For a thinner or thicker sauce: If your family likes more gravy for potatoes or noodles, stir in an extra 1/4 to 1/2 cup water before cooking. For a thicker sauce at the end, remove the cooked pork, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot sauce in the slow cooker for a few minutes.
For picky eaters: Use cream of chicken soup instead of cream of mushroom if that goes over better at your table. The flavor stays mild, creamy, and kid-friendly.
Make it a full meal: Small baby potatoes or sliced onions can be tucked around the pork at the beginning so dinner is even more complete when it is time to serve. Just be sure not to overcrowd the cooker.