Dump frozen boneless pork chops in the baking pan with 4 simple ingredients and get a dinner so good your husband will forget takeout exists.

This is the kind of no-fuss supper that has seen many a farm wife through a busy weeknight. You start with frozen boneless pork chops, scatter four simple pantry ingredients right in the pan, and let the oven do the work. The chops bake up tender under a cozy, creamy sauce scented with rosemary, the way my mother used to tuck herbs from her garden into Sunday roasts. It’s the sort of stick-to-your-ribs Midwestern comfort food that can pull a man away from the takeout menus and back to the kitchen table.

These creamy pork chops are lovely over a bed of fluffy mashed potatoes or buttered egg noodles so they can soak up every bit of that sauce. Add a simple side of green beans, steamed broccoli, or a tossed salad for something fresh and crisp. Warm dinner rolls or a slice of crusty bread are perfect for mopping the pan, and if you have a jar of applesauce in the pantry, a spoonful on the side brings that old-fashioned sweet-and-savory touch.

Servings: 4

4 frozen boneless pork chops (about 1-inch thick, 1 1/2 to 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a metal 9x13-inch baking pan so the chops don’t stick.

Place the frozen boneless pork chops in a single layer in the baking pan. They can be straight from the freezer; do not thaw.

In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, garlic powder, and dried rosemary (if using dried). Mix until you have a smooth, pale cream sauce.

Spoon dollops of the cream sauce all around and on top of the frozen pork chops, just like you’re dotting frosting on a cake. Use the back of the spoon to gently spread the sauce so most of each chop is coated, leaving some little peaks and swirls.

If using fresh rosemary sprigs, tuck them around the chops in the pan so they perfume the sauce as it bakes.

Cover the baking pan tightly with aluminum foil to keep the steam and moisture in, which helps the frozen pork chops cook through and stay tender.

Bake the covered pan at 375°F (190°C) for 45 minutes. Carefully remove the foil, standing back from the steam.

Return the uncovered pan to the oven and bake for another 20 to 30 minutes, or until the pork chops are cooked through and the sauce is bubbling and slightly thickened. The internal temperature of the thickest chop should reach at least 145°F (63°C) when checked with an instant-read thermometer.

Once done, remove the pan from the oven and let the pork chops rest in the hot sauce for about 5 minutes. This helps the juices settle and the sauce cling to the meat.

Serve the pork chops hot, spooning plenty of the creamy rosemary sauce over each piece and over your potatoes or noodles.

If you don’t have cream of mushroom soup, cream of chicken or cream of celery will work just fine and keep the recipe to five ingredients. For a little extra tang, you can swap half of the sour cream for plain Greek yogurt. If you like onions, scatter a thinly sliced small onion in the bottom of the pan before adding the frozen chops; it will soften right in the sauce. For a stronger rosemary flavor, increase the dried rosemary up to 1 1/2 teaspoons, or use extra fresh sprigs, but crush the dried needles between your fingers so they release their oils. You can also add a pinch of black pepper or paprika without really changing the spirit of the recipe. For lighter fare, use reduced-fat sour cream and a low-fat condensed soup, though the sauce will be a bit thinner. Food safety tips: Always start with pork chops that have been kept frozen solid until you’re ready to cook. Bake them straight from frozen; do not leave them sitting out on the counter to thaw. Because you’re cooking from frozen, it’s important to use an oven-safe thermometer to make sure the center of each chop reaches at least 145°F (63°C), then let them rest a few minutes before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat gently until steaming hot before eating.