16 Delicious Pork Steaks Crock Pot Recipes Easy to Make

Wondering how to turn those pork steaks into a mouthwatering meal with minimal fuss? You’re in luck! Our roundup of 16 Delicious Pork Steaks Crock Pot Recipes is packed with easy-to-make, flavor-packed dishes that promise to delight your taste buds and simplify your cooking routine. From cozy comfort foods to quick weeknight dinners, these recipes are sure to inspire your next culinary adventure. Let’s get cooking!

Slow Cooker Pork Steaks with Mushroom Gravy

Yearning for a dish that marries convenience with gourmet flavors? This slow cooker pork steaks with mushroom gravy recipe transforms simple ingredients into a luxurious meal, perfect for any day of the week.

Ingredients

• 4 pork steaks, about 1 inch thick (I find the marbling in shoulder steaks adds incredible flavor)
• 1 cup sliced cremini mushrooms (baby bellas work wonderfully for their earthy depth)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup beef broth (low sodium to control the saltiness)
• 1/2 cup heavy cream (for that velvety gravy texture)
• 2 tbsp all-purpose flour (to thicken the gravy just right)
• 1 tbsp Worcestershire sauce (a splash adds a nice umami kick)
• 1 tsp dried thyme (rubbed between fingers to release its oils)
• Salt and freshly ground black pepper (to season the pork steaks generously)

Instructions

1. Season both sides of the pork steaks with salt and pepper, ensuring each piece is well-coated for maximum flavor.
2. Heat a large skillet over medium-high heat and sear the pork steaks for 2-3 minutes per side, until a golden crust forms. This step locks in the juices.
3. Transfer the seared pork steaks to the slow cooker, arranging them in a single layer for even cooking.
4. In the same skillet, add a bit more oil if needed, and sauté the mushrooms and garlic until the mushrooms are golden and the garlic is fragrant, about 3 minutes.
5. Sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute to remove the raw flour taste.
6. Gradually whisk in the beef broth and Worcestershire sauce, scraping up any browned bits from the skillet for extra flavor.
7. Pour the mushroom mixture over the pork steaks in the slow cooker, then add the thyme.
8. Cover and cook on low for 6 hours, or until the pork is tender and easily pulls apart with a fork.
9. Stir in the heavy cream during the last 30 minutes of cooking, allowing the gravy to thicken and become luxuriously creamy.

Every bite of this dish offers tender pork enveloped in a rich, earthy mushroom gravy. Serve it over a bed of creamy mashed potatoes or buttery noodles to soak up every last drop of that delectable sauce.

Crock Pot Pork Steaks with Apples and Onions

Savory and sweet harmonize beautifully in this comforting dish, where tender pork steaks meld with the caramelized goodness of apples and onions, all slow-cooked to perfection in your crock pot.

Ingredients

• 4 pork steaks (about 1 inch thick, for optimal tenderness)
• 2 large apples, peeled and sliced (I love using Honeycrisp for their perfect balance of sweetness and tartness)
• 1 large onion, thinly sliced (yellow onions work wonderfully for their slight sweetness when caramelized)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup apple cider (for a deeper apple flavor, reduce it by half before adding)
• 1 tbsp Dijon mustard (adds a lovely tangy depth)
• 1 tsp dried thyme (fresh is great, but dried works perfectly here)
• Salt and freshly ground black pepper (to season the pork steaks generously)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Season the pork steaks with salt and pepper on both sides.
2. Sear the pork steaks for 3-4 minutes per side, until golden brown. This step is crucial for locking in those juices.
3. Transfer the seared pork steaks to the crock pot. Layer the sliced apples and onions on top.
4. In the same skillet, pour in the apple cider and Dijon mustard, scraping up any browned bits. Bring to a simmer for 2 minutes to slightly reduce.
5. Pour the apple cider mixture over the pork, apples, and onions in the crock pot. Sprinkle with dried thyme.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the pork is fork-tender.
7. Once done, let the pork steaks rest for 5 minutes before serving. This allows the juices to redistribute.

Kick back and savor the melt-in-your-mouth pork steaks, where the apples and onions have transformed into a luscious, sweet-and-savory sauce. Serve over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal that’s as satisfying as it is elegant.

Easy BBQ Pork Steaks in the Crock Pot

Kickstart your culinary journey with this effortlessly elegant dish that promises to deliver succulent flavors with minimal fuss. Perfect for those busy days when you crave something hearty yet sophisticated, these BBQ pork steaks in the crock pot are a testament to the magic of slow cooking.

Ingredients

• 4 pork shoulder steaks (about 1 inch thick for optimal tenderness)
• 1 cup of your favorite BBQ sauce (I swear by the smoky depth of a Kansas City-style sauce here)
• 1/4 cup apple cider vinegar (it adds a subtle tang that balances the sweetness)
• 2 tbsp brown sugar (for that caramelized crust we all love)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (my secret weapon for that extra smokiness)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. Begin by patting the pork steaks dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, smoked paprika, salt, and black pepper until well combined.
3. Place the pork steaks in the crock pot and pour the sauce mixture over them, making sure each steak is generously coated.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the pork is fork-tender. Tip: Resist the urge to peek too often to keep the heat consistent.
5. Once cooked, carefully remove the pork steaks from the crock pot and let them rest for 5 minutes before serving. Tip: This rest period allows the juices to redistribute, ensuring moist steaks.
6. While the pork rests, skim any excess fat from the sauce in the crock pot and serve it on the side for drizzling. Tip: For a thicker sauce, simmer it on the stove for a few minutes until it reaches your desired consistency.

What sets these BBQ pork steaks apart is their melt-in-your-mouth texture, complemented by a sauce that’s the perfect balance of sweet, tangy, and smoky. Serve them atop a bed of creamy mashed potatoes or tucked into soft buns for a sandwich that’ll steal the show at any gathering.

Slow Cooker Pork Steaks with Garlic and Herb

Yield to the allure of tender, flavorful pork steaks that have been lovingly slow-cooked to perfection, infused with the aromatic embrace of garlic and a bouquet of fresh herbs. This dish is a testament to the magic of patience, where time transforms simple ingredients into a symphony of flavors.

Ingredients

• 4 pork steaks, about 1 inch thick (I find that thicker cuts retain juiciness better during the long cook)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 6 cloves garlic, minced (because garlic is the soul of this dish)
• 1 tablespoon fresh rosemary, finely chopped (fresh herbs make all the difference)
• 1 tablespoon fresh thyme leaves (their earthy flavor is irreplaceable)
• 1 teaspoon kosher salt (it distributes more evenly than table salt)
• 1/2 teaspoon freshly ground black pepper (for a subtle kick)
• 1/2 cup chicken stock (homemade stock elevates the dish, but store-bought works in a pinch)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork steaks on both sides with kosher salt and freshly ground black pepper.
3. Sear the pork steaks in the hot oil until golden brown, about 3 minutes per side, to lock in those juices.
4. Transfer the seared pork steaks to the slow cooker, arranging them in a single layer.
5. In the same skillet, reduce the heat to medium and sauté the minced garlic until fragrant, about 30 seconds, being careful not to burn it.
6. Sprinkle the fresh rosemary and thyme over the pork steaks, then pour the sautéed garlic and any remaining oil from the skillet on top.
7. Add the chicken stock to the slow cooker, ensuring it doesn’t cover the pork steaks completely.
8. Cover and cook on low for 6 hours, or until the pork is fork-tender and infused with the herbs and garlic.
9. Let the pork steaks rest in the slow cooker for 10 minutes before serving to allow the flavors to meld even further.

The slow cooker pork steaks emerge succulent and richly flavored, with the garlic and herbs creating a fragrant crust that’s irresistibly delicious. Serve them atop a mound of creamy mashed potatoes or alongside roasted vegetables for a meal that feels both rustic and refined.

Crock Pot Pork Steaks with Sweet Potatoes

Zesty and comforting, this Crock Pot Pork Steaks with Sweet Potatoes recipe is a harmonious blend of savory and sweet, perfect for those evenings when you crave something hearty yet effortlessly elegant.

Ingredients

• 2 lbs pork shoulder steaks, about 1-inch thick (I find the marbling in shoulder steaks adds incredible flavor)
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces (their natural sweetness caramelizes beautifully)
• 1 cup chicken broth (homemade or low-sodium store-bought for control over saltiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp smoked paprika (for that deep, smoky undertone)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp dried thyme (its earthy flavor complements the pork wonderfully)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork steaks generously with salt, pepper, smoked paprika, garlic powder, and dried thyme on both sides.
3. Sear the pork steaks in the hot oil for 3-4 minutes per side, until a golden-brown crust forms. This step locks in the juices.
4. Transfer the seared pork steaks to the Crock Pot, arranging them in a single layer.
5. Add the cubed sweet potatoes around and over the pork steaks in the Crock Pot.
6. Pour the chicken broth over the ingredients in the Crock Pot, ensuring it’s evenly distributed.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the pork is fork-tender and the sweet potatoes are soft.
8. Carefully remove the pork steaks and sweet potatoes from the Crock Pot, letting them rest for 5 minutes before serving.

Lusciously tender, the pork steaks melt in your mouth, while the sweet potatoes offer a delightful contrast with their caramelized edges. Serve this dish over a bed of wild rice or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Honey Garlic Crock Pot Pork Steaks

Brimming with the perfect balance of sweetness and savoriness, this Honey Garlic Crock Pot Pork Steaks recipe is a testament to the magic of slow cooking. It transforms simple ingredients into a dish that’s both comforting and sophisticated, ideal for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 pork shoulder steaks (about 1 inch thick) – their marbling ensures tenderness.
• 1/2 cup honey – for that irresistible glaze.
• 1/4 cup soy sauce – I always opt for low-sodium to control the saltiness.
• 4 cloves garlic, minced – because fresh is best.
• 1 tbsp apple cider vinegar – a splash adds a subtle tang.
• 1/2 tsp crushed red pepper flakes – just enough for a gentle kick.
• 1 tbsp cornstarch – my secret for thickening the sauce perfectly.
• 2 tbsp water – to mix with cornstarch.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork steaks for 2 minutes per side until golden brown. This step locks in the juices.
2. Transfer the seared steaks to the crock pot. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes. Pour this mixture over the pork in the crock pot.
4. Cover and cook on low for 6 hours. The slow cooking makes the pork fork-tender.
5. Remove the pork steaks and set aside. Tip: Keep them warm by covering with foil.
6. In a small bowl, mix cornstarch and water until smooth. Stir this into the crock pot juices, then cook on high for 15 minutes until the sauce thickens.
7. Return the pork to the crock pot, coating it with the thickened sauce. Serve hot. Tip: A final minute under the broiler can add a delightful caramelized top.

Zesty and rich, these pork steaks boast a melt-in-your-mouth texture, with the honey garlic sauce offering a glossy, flavorful finish. Serve them over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Slow Cooker Pork Steaks with Balsamic Glaze

Venturing into the realm of slow-cooked delicacies, this dish marries the succulence of pork steaks with the rich, tangy depth of balsamic glaze, creating a symphony of flavors that are both comforting and sophisticated.

Ingredients

• 4 pork steaks (about 1 inch thick for optimal tenderness)
• 1/2 cup balsamic vinegar (I swear by aged balsamic for its sweeter, more complex profile)
• 1/4 cup honey (local honey adds a lovely floral note)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity undertones)
• 3 cloves garlic, minced (freshly minced releases the most aroma)
• 1 tsp dried rosemary (or fresh if you have it, about 1 tbsp chopped)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. In a small bowl, whisk together the balsamic vinegar and honey until well combined. Set aside.
2. Season both sides of the pork steaks generously with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork steaks and sear for 3-4 minutes on each side, until a golden crust forms.
4. Transfer the seared pork steaks to the slow cooker. Sprinkle the minced garlic and rosemary over the top.
5. Pour the balsamic-honey mixture over the pork steaks, ensuring they’re evenly coated.
6. Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork.
7. Once cooked, carefully remove the pork steaks from the slow cooker and let them rest for 5 minutes before serving.
8. While the pork rests, pour the juices from the slow cooker into a small saucepan. Bring to a simmer over medium heat and reduce by half, about 5-7 minutes, until slightly thickened.
9. Drizzle the reduced balsamic glaze over the pork steaks before serving.

Best enjoyed when the pork is so tender it nearly falls apart at the touch of a fork, the balsamic glaze adding a glossy, sweet-tart finish. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Crock Pot Pork Steaks with Pineapple Sauce

Kickstarting your culinary journey with a dish that marries the succulence of pork with the tropical sweetness of pineapple, this recipe is a testament to the magic of slow cooking. Perfect for those who appreciate the interplay of flavors and textures, it promises a meal that’s both comforting and sophisticated.

Ingredients

• 4 pork steaks, about 1 inch thick (I find that thicker cuts retain moisture better during the long cook)
• 1 cup pineapple juice (freshly squeezed adds a vibrant tang, but bottled works in a pinch)
• 1/2 cup brown sugar (packed, for that deep, caramelized sweetness)
• 1/4 cup soy sauce (I swear by the low-sodium version to control the saltiness)
• 2 tbsp apple cider vinegar (it introduces a subtle sharpness that balances the sweetness)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1 tsp ground ginger (for a warm, spicy undertone)
• 1 tbsp cornstarch (to thicken the sauce to glossy perfection)
• 2 tbsp water (cold, to mix with cornstarch for a smooth slurry)

Instructions

1. Place the pork steaks at the bottom of your Crock Pot, ensuring they fit in a single layer for even cooking.
2. In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, apple cider vinegar, minced garlic, and ground ginger until the sugar is fully dissolved.
3. Pour the mixture over the pork steaks, making sure each piece is well-coated. Tip: For deeper flavor, let the pork marinate in the sauce for an hour before cooking, though this step is optional.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the pork is tender and easily shreds with a fork.
5. Carefully remove the pork steaks from the Crock Pot and set aside on a plate, covering loosely with foil to keep warm.
6. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the sauce remaining in the Crock Pot to thicken. Tip: For a smoother sauce, strain it before adding the slurry to remove any garlic or ginger bits.
7. Return the pork steaks to the Crock Pot, spooning the thickened sauce over them. Cook on HIGH for an additional 15 minutes to allow the flavors to meld. Tip: If the sauce is too thick, a splash of pineapple juice can loosen it to your desired consistency.

Serve this dish over a bed of fluffy jasmine rice or with a side of roasted vegetables to soak up the luscious pineapple sauce. The pork should be fork-tender, with the sauce offering a perfect balance of sweet, tangy, and savory notes that dance on the palate.

Easy Crock Pot Pork Steaks with Green Beans

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that simmers to perfection with minimal effort, yet delivers layers of flavor. This crock pot recipe transforms humble pork steaks and green beans into a tender, savory meal that feels both rustic and refined.

Ingredients

• 4 pork steaks, about 1 inch thick (I find the marbling in shoulder steaks adds wonderful juiciness)
• 1 lb fresh green beans, trimmed (the crispness of fresh beans beats frozen here)
• 2 cups chicken broth (homemade lends a richer depth, but store-bought works in a pinch)
• 3 cloves garlic, minced (because garlic is the soul of flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for that whisper of smokiness)
• Salt and freshly ground black pepper (to season generously)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the pork steaks for 3 minutes per side, until a golden crust forms. This step locks in the juices.
2. Transfer the seared steaks to the crock pot. Layer the green beans and minced garlic on top.
3. Pour the chicken broth over the ingredients, ensuring it covers the beans but not the pork entirely to allow the tops to brown slightly.
4. Sprinkle the smoked paprika, salt, and pepper evenly over the dish. Cover and cook on low for 6 hours, or until the pork is fork-tender.
5. Tip: Resist the urge to stir. Letting the ingredients cook undisturbed enhances the flavors.
6. Tip: Check the broth level at the 5-hour mark; if it’s too reduced, add a splash more to prevent drying.
7. Tip: For an extra layer of flavor, finish with a drizzle of olive oil before serving.

Gently pull apart the pork with a fork to reveal its succulent texture, perfectly complemented by the tender-crisp green beans bathed in a savory broth. Serve this dish over a mound of creamy polenta or with crusty bread to soak up every last drop of the delicious juices.

Slow Cooker Pork Steaks with Creamy Mustard Sauce

Elegantly tender and effortlessly flavorful, this dish transforms humble pork steaks into a luxurious meal with the magic of slow cooking and a velvety mustard sauce that’s rich with depth and a hint of tang.

Ingredients

• 4 pork steaks, about 1 inch thick (I find that bone-in adds more flavor, but boneless works just as well)
• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 2 tablespoons Dijon mustard (a bold choice that brings a nice sharpness)
• 1 teaspoon Worcestershire sauce (a little splash goes a long way in adding umami)
• 1/2 teaspoon garlic powder (for a subtle background note)
• Salt and freshly ground black pepper (to season the pork steaks perfectly)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork steaks generously with salt, pepper, and garlic powder on both sides.
3. Sear the pork steaks in the hot oil for 3 minutes per side, or until a golden-brown crust forms. Tip: Avoid moving them around too much to get a perfect sear.
4. Transfer the seared pork steaks to the slow cooker.
5. In a small bowl, whisk together the heavy cream, Dijon mustard, and Worcestershire sauce until smooth. Tip: Make sure the heavy cream is at room temperature to prevent curdling.
6. Pour the creamy mustard sauce over the pork steaks in the slow cooker, ensuring they’re well coated.
7. Cover and cook on low for 6 hours, or until the pork is fork-tender. Tip: Resist the urge to open the lid frequently, as it releases heat and extends cooking time.
8. Once done, carefully remove the pork steaks from the slow cooker and let them rest for 5 minutes before serving.

Generously spoon the creamy mustard sauce over the pork steaks for serving. The meat should be so tender it nearly falls apart at the touch of a fork, with the sauce offering a luxurious contrast to the savory pork. For an elegant presentation, serve atop a bed of creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of the sauce.

Crock Pot Pork Steaks with Red Wine Reduction

Combining the rustic charm of slow-cooked pork with the sophistication of a red wine reduction, this dish is a testament to the magic that happens when simplicity meets elegance. Perfect for a cozy dinner party or a quiet night in, it promises to delight with every forkful.

Ingredients

• 4 pork steaks, about 1 inch thick (I find that thicker cuts retain their juiciness better during the long cook)
• 2 cups dry red wine (a bold Cabernet Sauvignon works wonders here)
• 1/4 cup balsamic vinegar (for that perfect tangy sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1 tsp dried thyme (it’s amazing how this little herb elevates the dish)
• Salt and freshly ground black pepper (to season, but we’ll be specific about quantities in the steps)

Instructions

1. Season both sides of the pork steaks generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork steaks for 3 minutes per side, or until a golden crust forms. (Tip: Don’t overcrowd the pan to ensure a proper sear.)
4. Transfer the seared pork steaks to the crock pot.
5. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant.
6. Pour in the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pan. (Tip: Those bits are flavor gold!)
7. Add the dried thyme and bring the mixture to a simmer for 2 minutes to slightly reduce.
8. Pour the wine mixture over the pork steaks in the crock pot.
9. Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork.
10. Once cooked, transfer the pork steaks to a serving platter and tent with foil to keep warm.
11. Strain the cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 minutes. (Tip: This reduction is the secret to the dish’s depth of flavor.)
12. Drizzle the red wine reduction over the pork steaks before serving.

Rich and tender, the pork steaks are beautifully complemented by the velvety red wine reduction, creating a dish that’s as visually stunning as it is delicious. Serve atop a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Slow Cooker Pork Steaks with Cranberry Sauce

Yearning for a dish that marries the succulence of pork with the tangy sweetness of cranberries? This slow cooker recipe transforms humble pork steaks into a tender, flavorful masterpiece, perfect for those who appreciate the art of effortless cooking.

Ingredients

• 4 pork steaks (about 1 inch thick) – the thickness ensures they remain juicy.
• 1 cup cranberry sauce (homemade or store-bought, but I swear by the depth of flavor in homemade).
• 1/2 cup chicken broth – it’s my secret to adding richness without overpowering the cranberry.
• 2 tbsp soy sauce – for that umami kick.
• 1 tbsp Dijon mustard – my go-to for a subtle sharpness that balances the sweetness.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1 tsp dried thyme – it’s the herb that quietly ties all the flavors together.

Instructions

1. In your slow cooker, whisk together the cranberry sauce, chicken broth, soy sauce, Dijon mustard, minced garlic, and dried thyme until well combined.
2. Place the pork steaks into the slow cooker, ensuring each piece is nicely coated with the sauce. Tip: For even more flavor, let the steaks marinate in the sauce for an hour before cooking.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The pork should be fork-tender. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
4. Once cooked, carefully remove the pork steaks from the slow cooker and let them rest for 5 minutes. Tip: This rest period allows the juices to redistribute, making the meat even more succulent.
5. While the pork rests, if you prefer a thicker sauce, transfer the remaining sauce to a small saucepan and simmer over medium heat for about 5 minutes until slightly reduced.
6. Serve the pork steaks drizzled with the cranberry sauce. The combination of the tender pork and the vibrant, slightly tart sauce is a match made in heaven. Pair it with roasted sweet potatoes or a crisp green salad for a complete meal that’s as beautiful as it is delicious.

Keen on elevating this dish? The slow cooking process ensures the pork is incredibly tender, while the cranberry sauce adds a glossy, flavorful finish that’s both visually appealing and palate-pleasing. For an extra touch of elegance, garnish with fresh thyme or a sprinkle of orange zest before serving.

Easy Crock Pot Pork Steaks with Rosemary and Thyme

Zesty flavors meld beautifully in this effortless crock pot creation, where succulent pork steaks are lovingly bathed in the aromatic embrace of rosemary and thyme, promising a meal that’s as nourishing as it is delightful.

Ingredients

• 4 pork steaks (about 1 inch thick for optimal tenderness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 tbsp fresh rosemary, finely chopped (because fresh herbs make all the difference)
• 1 tbsp fresh thyme leaves (lightly crushed to release their oils)
• 1 cup chicken stock (homemade, if you have it, elevates the dish)
• 2 cloves garlic, minced (for that punch of flavor)
• Salt and freshly ground black pepper (to season, but we’ll be specific about quantities)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork steaks generously with salt and pepper on both sides.
3. Sear the steaks in the hot oil until golden brown, about 3 minutes per side, to lock in those juices.
4. Transfer the seared steaks to the crock pot, arranging them in a single layer.
5. Sprinkle the minced garlic, chopped rosemary, and thyme leaves over the pork.
6. Pour the chicken stock around the steaks to avoid washing off the herbs.
7. Cover and cook on low for 6 hours, or until the pork is fork-tender. (Tip: Resist the urge to peek, as lifting the lid releases heat and extends cooking time.)
8. Once done, let the steaks rest in the pot for 10 minutes before serving to allow the flavors to meld further. (Tip: This rest period is crucial for succulent meat.)
9. Serve the pork steaks with a spoonful of the cooking liquid over the top for extra moisture and flavor. (Tip: A side of mashed potatoes or roasted vegetables complements the dish beautifully.)

Tender and fragrant, these pork steaks are a testament to the magic of slow cooking, with the rosemary and thyme infusing every bite with their earthy essence. For a touch of brightness, garnish with a sprig of fresh thyme or a drizzle of reduced balsamic glaze before serving.

Slow Cooker Pork Steaks with Maple Syrup Glaze

Unveiling a dish that marries the rustic charm of slow cooking with the sweet sophistication of maple syrup, this recipe transforms humble pork steaks into a tender, flavor-packed masterpiece. Perfect for those who appreciate the art of effortless elegance in the kitchen.

Ingredients

• 4 pork steaks, about 1 inch thick (I find that thickness ensures juiciness without sacrificing tenderness)
• 1/2 cup pure maple syrup (the darker, the better for a deeper flavor profile)
• 2 tbsp Dijon mustard (adds a tangy contrast to the sweetness)
• 1 tbsp apple cider vinegar (a splash brightens the whole dish)
• 1 tsp smoked paprika (for that whisper of smokiness)
• 1/2 tsp garlic powder (because garlic makes everything better)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. This glaze is the heart of the dish, so take a moment to taste and adjust the seasoning if needed.
2. Place the pork steaks in the slow cooker and pour the glaze over them, ensuring each piece is generously coated. Tip: For even more flavor, let the steaks marinate in the glaze for an hour before cooking, though this is optional.
3. Cover and cook on low for 6 hours or on high for 3 hours. The slow cooker’s gentle heat will render the pork irresistibly tender.
4. Once cooked, carefully transfer the pork steaks to a serving platter. Tip: If the glaze is too thin, pour it into a saucepan and simmer over medium heat for 5-10 minutes until slightly thickened.
5. Drizzle the thickened glaze over the pork steaks before serving. Tip: For a beautiful presentation, garnish with fresh thyme or rosemary sprigs.

Delight in the fork-tender texture of the pork, each bite infused with the perfect balance of sweet and savory from the maple glaze. Serve atop a creamy polenta or alongside roasted autumn vegetables for a meal that feels both indulgent and comforting.

Crock Pot Pork Steaks with Spicy Tomato Sauce

Relish the thought of tender pork steaks bathed in a fiery tomato sauce, slow-cooked to perfection in your crock pot, offering a melt-in-your-mouth experience that’s both comforting and exhilarating.

Ingredients

• 4 pork steaks (about 1 inch thick) – I find the thickness perfect for absorbing all the flavors without drying out.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that elevate the dish.
• 1 cup spicy tomato sauce – homemade or your favorite store-bought brand for convenience.
• 1 tsp smoked paprika – adds a subtle depth that’s irreplaceable.
• 2 cloves garlic, minced – because fresh garlic is non-negotiable in my kitchen.
• 1/2 tsp salt – to enhance all the wonderful flavors.
• 1/4 tsp black pepper – freshly ground, for that sharp kick.

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. Season the pork steaks with salt and black pepper, then sear each side for 2 minutes to lock in the juices.
3. Transfer the seared pork steaks to the crock pot, arranging them in a single layer.
4. In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then stir in the smoked paprika.
5. Pour the spicy tomato sauce into the skillet, scraping up any browned bits for extra flavor, and bring to a simmer.
6. Pour the tomato sauce mixture over the pork steaks in the crock pot, ensuring they’re fully covered.
7. Cover and cook on low for 6 hours, or until the pork is fork-tender.
8. Tip: Resist the urge to peek too often, as lifting the lid can significantly reduce the temperature.
9. Tip: For an even richer sauce, you can thicken it by simmering uncovered for the last 30 minutes of cooking.
10. Tip: Let the pork steaks rest in the sauce for 10 minutes after cooking to absorb even more flavor.

Completing this dish, the pork steaks are incredibly tender, falling apart at the slightest touch, while the spicy tomato sauce offers a vibrant, tangy contrast. Serve atop a bed of creamy polenta or with crusty bread to soak up every last drop of the sauce.

Slow Cooker Pork Steaks with Peppers and Onions

Mastering the art of slow cooking transforms simple ingredients into a symphony of flavors, and this dish is no exception. Meltingly tender pork steaks, vibrant peppers, and sweet onions come together in a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 4 pork steaks, about 1 inch thick (I find that a thicker cut ensures juiciness after the long cook)
• 2 bell peppers, sliced (a mix of red and yellow adds a beautiful color contrast)
• 1 large onion, sliced (sweet onions like Vidalia work wonders here)
• 3 cloves garlic, minced (freshly minced garlic brings a punch of flavor)
• 1 cup chicken broth (homemade broth elevates the dish, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for that subtle, smoky depth)
• Salt and freshly ground black pepper (to season, because layers of flavor start here)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork steaks generously with salt, black pepper, and smoked paprika on both sides.
3. Sear the pork steaks in the hot oil until golden brown, about 3 minutes per side. This step locks in the juices.
4. Transfer the seared pork steaks to the slow cooker, arranging them in a single layer.
5. In the same skillet, add the sliced onions and bell peppers, sautéing until just softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Add the minced garlic to the skillet and cook for another minute until fragrant.
7. Pour the chicken broth into the skillet to deglaze, scraping up any browned bits for extra flavor.
8. Transfer the vegetable mixture and broth over the pork steaks in the slow cooker.
9. Cover and cook on low for 6-7 hours, or until the pork is fork-tender. Tip: Resist the urge to peek, as lifting the lid releases heat and extends cooking time.
10. Once done, let the pork steaks rest in the slow cooker for 10 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist meat.

Perfectly tender, the pork steaks are infused with the sweetness of onions and the slight char of peppers, creating a dish that’s rich in flavor and texture. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the savory juices for a meal that feels both rustic and refined.

Conclusion

Kickstart your culinary adventure with these 16 mouthwatering pork steak crock pot recipes, perfect for busy home cooks seeking both flavor and convenience. Each dish promises a deliciously easy meal that’ll have everyone asking for seconds. Don’t forget to share your favorite recipe in the comments and spread the love by pinning this article on Pinterest. Happy slow cooking!