Toss frozen raw bone-in pork chops in the glass baking dish and 3 other simple ingredients to get a meal so delicious your husband will be begging for more!

This is the kind of no-fuss, stick-to-your-ribs supper I leaned on when the kids were little and the farm chores ran long. These 4-ingredient oven baked bone-in pork chops start right from frozen, tucked into a glass baking dish and surrounded by a simple, creamy white sauce that tastes like it simmered all afternoon. It’s very much in the spirit of old Midwestern church cookbooks—humble ingredients, straight from the pantry and freezer, turning into something that makes your husband push his plate forward and say, “Got any more of that?” on a chilly night.

These chops are wonderful with mashed potatoes or buttered egg noodles to catch every bit of that creamy white sauce. Add a simple vegetable—steamed green beans, peas, or corn are all classic—and maybe a side of coleslaw or a crisp lettuce salad if you like something fresh and crunchy. Warm dinner rolls, biscuits, or even plain white bread for sopping up the gravy keep it true to old-fashioned Midwestern comfort food.

Servings: 4

4 frozen raw bone-in pork chops (about 3/4 to 1 inch thick each)

Preheat your oven to 350°F (175°C). Set out a 9x13-inch oven-safe glass baking dish.

Place the frozen raw bone-in pork chops in a single layer in the glass baking dish. They can touch slightly, but do not stack them.

In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and dry onion soup mix until you have a smooth, pale, creamy sauce.

Pour the white sauce evenly over the frozen pork chops, making sure each chop is well coated and the sauce runs down around them into the bottom of the glass dish.

Cover the baking dish tightly with aluminum foil to keep the moisture in and help the chops cook through from frozen.

Bake, covered, for 50 to 60 minutes, until the chops are mostly cooked through and the sauce is bubbling around the edges.

Carefully remove the foil (watch for hot steam), spoon some of the sauce over the tops of the chops, and return the uncovered dish to the oven.

Bake uncovered for another 15 to 25 minutes, or until the pork chops are tender and the thickest part of each chop reaches at least 145°F (63°C) on an instant-read thermometer. Total time will depend on thickness and how hard-frozen they were.

Once done, remove the dish from the oven and let the pork chops rest in the hot sauce for about 5 minutes before serving. Spoon plenty of the creamy white sauce over each chop on the plate.

You can easily tailor this simple recipe to what you have in your pantry. If you don’t have cream of mushroom soup, cream of chicken or cream of celery soup will also give you a nice white sauce, just with a slightly different flavor. For a bit more richness, you can swap part of the milk for half-and-half. If you like garlic, stir in 1/2 teaspoon of garlic powder with the soup and milk. A sprinkle of black pepper or dried thyme over the top before baking adds a cozy, homestyle aroma. For a lighter onion flavor, use only half the packet of onion soup mix and taste the sauce after baking, seasoning with a little salt if needed. If your pork chops are very thick (over 1 inch), plan for extra baking time and rely on a meat thermometer rather than the clock. For food safety, always start with fully frozen raw pork chops straight from the freezer, not partially thawed at room temperature, and keep them in the refrigerator if you thaw them in advance for another use. Bake until the internal temperature reaches at least 145°F (63°C) in the thickest part, away from the bone, and let them rest a few minutes so the juices settle. Leftover chops should be cooled, then refrigerated within 2 hours and eaten within 3 to 4 days, reheating thoroughly until steaming hot in the center.