Dump completely frozen bone-in pork chops in the pot and 2 other simple ingredients to get a meal so incredibly tasty your friends will be begging for more.

This is the kind of slow cooker supper I lean on when the day gets away from me and the pork chops are still rock-solid in the freezer. It reminds me of the church potlucks we had back in the ’70s, when every other dish seemed to be a creamy, comforting miracle made from almost nothing. Here, you simply dump completely frozen bone-in pork chops into the crock, add two simple pantry ingredients, and let time and low heat work their magic. The chops turn tender, the sauce turns velvety, and nobody would ever guess you started with a bag of frozen meat and a couple of cans.

These comfort chops love simple, old-fashioned sides. Spoon the creamy pork and sauce over mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of gravy. Add a green vegetable—steamed green beans, peas, or a tossed salad—to balance the richness. Warm dinner rolls or a slice of soft white bread are perfect for sopping up the last of the sauce. For a true Midwestern table, serve with applesauce and a jar of homemade pickles alongside.

Servings: 4

4 thick frozen bone-in pork chops (about 2 1/2 to 3 pounds total, straight from the freezer)

Place the completely frozen bone-in pork chops in an even layer on the bottom of a 5- to 6-quart slow cooker. They can overlap a little if needed, but keep them mostly in a single layer so the sauce can seep between them.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until you have a thick, creamy mixture. It will look a bit lumpy from the dried onions, and that’s exactly what you want.

Pour the creamy soup mixture evenly over the frozen pork chops, spreading it gently with a spoon so every chop is coated and you can’t see much of the meat. The top should look like a blanket of white, speckled sauce over the chops.

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 chops are very tender and easily pull away from the bone. Do not lift the lid during the first few hours; you want to keep the heat and moisture in so the frozen meat thaws and cooks evenly.

Once the chops are tender, taste the sauce and adjust seasoning if desired. The onion soup mix is salty, so you may not need any extra salt; a little black pepper is usually plenty.

Serve the pork chops hot, with generous spoonfuls of the creamy onion-mushroom sauce over the top and over your choice of potatoes, noodles, or rice.

If you grew up on casseroles, this recipe will feel like an old friend, and it’s easy to tailor. For a slightly different flavor, swap the cream of mushroom soup for cream of chicken or cream of celery, or use one can of each. If you like a bit more onion flavor, scatter a sliced fresh onion over the frozen chops before you pour on the soup mixture. For a hint of tang, stir 1 to 2 tablespoons of Worcestershire sauce into the soup mixture. You can also tuck in a handful of sliced fresh mushrooms or a bag of frozen mixed vegetables around the chops in the last 2 hours of cooking for a built-in side dish. If the sauce seems too thick at the end, thin it with a splash of milk or chicken broth; if you want it richer, stir in a spoonful of sour cream right before serving. This same method works with other bone-in cuts, like country-style ribs or bone-in chicken thighs—just keep them frozen and adjust the cooking time until they’re very tender.