Toss frozen pork chops in the crock with 4 other pantry staples and watch your family come running when dinnertime hits.

This is the kind of set-it-and-forget-it supper that carried many a Midwestern farm family through long days: thick pork chops, still frozen solid, tucked into the slow cooker with a can of mushroom soup and a few pantry staples. By the time the day’s work is done, the meat is tender, the sauce tastes like something Grandma might have served over mashed potatoes, and the whole house smells like home. It’s a simple, vintage-style mushroom pork chop recipe that respects your time and your budget while still feeling like a proper sit-down meal.

These pork chops are made for big scoops of mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the creamy mushroom gravy. Serve with a simple vegetable like green beans, corn, or peas, or a crisp lettuce salad if you like something fresh alongside. Warm dinner rolls or slices of buttered bread are right at home on the table, just like Sunday dinners from years past.

Servings: 4

4 frozen thick-cut pork chops (about 1 to 1 1/2 inches thick, bone-in or boneless)

Place the frozen thick-cut pork chops in a single layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if you see frost crystals on the meat; just make sure the chops are not stacked too tightly so heat can circulate.

In a medium bowl, whisk together the condensed cream of mushroom soup, 1 can of water, the onion soup mix, and the dried thyme or parsley until fairly smooth and well blended.

Pour the mushroom mixture evenly over the frozen pork chops, making sure each chop is coated and some of the sauce runs down between them.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or until the pork chops are very tender and reach at least 145°F in the thickest part. Avoid lifting the lid during the first few hours so the cooker stays at a safe temperature.

Once done, taste the mushroom gravy and add a pinch of salt or black pepper if needed. Gently stir the sauce around the chops, being careful not to break them apart.

Serve the pork chops hot with plenty of the vintage-style mushroom gravy spooned over the top and over your favorite side dish.

You can swap the dried thyme or parsley for another dried herb you keep on hand, like Italian seasoning or marjoram, for a slightly different flavor. If you enjoy mushrooms, stir in a small can of drained mushroom pieces during the last hour of cooking for extra texture. For a richer sauce, you can replace half of the water with milk or evaporated milk, but only add dairy during the last hour of cooking to prevent curdling. If you like a thicker gravy, remove the cooked chops to a plate at the end, whisk 1 to 2 tablespoons of cornstarch into a few tablespoons of cold water, stir that slurry into the hot sauce in the slow cooker, cover, and cook on HIGH for 10 to 15 minutes until thickened, then return the chops. For food safety, always place the pork chops into the slow cooker fully frozen or fully thawed—do not partially thaw at room temperature. Make sure the chops are arranged in a single, even layer and fully surrounded by liquid so they heat evenly. Use a food thermometer to confirm the pork reaches at least 145°F in the center, and refrigerate leftovers within 2 hours of cooking, storing them in a shallow container and using within 3 to 4 days.