Pour frozen pork chops straight into the slow cooker with 3 pantry staples and dinner practically makes itself.

This 4-ingredient slow cooker smothered pork chop recipe is the kind of no-fuss supper that fits right into a busy day on the farm or in town. You start with frozen bone-in pork chops straight from the freezer and cover them with three simple pantry staples, then let the slow cooker do the rest. It reminds me of the way my mother used to stretch a package of chops into a comforting, gravy-soaked meal on cold Midwestern evenings—nothing fancy, just honest food that fills the house with a cozy smell and gets everyone to the table.

These smothered pork chops are made for soaking up gravy, so serve them over mashed potatoes, buttered egg noodles, or plain white rice. A simple side of canned green beans, frozen peas, or a bagged salad rounds things out without much extra work. Warm dinner rolls or sliced white bread are perfect for mopping up the last of the sauce. If you like, add a little dish of applesauce on the side for that classic Midwestern sweet-and-savory plate.

Servings: 4

4 frozen bone-in pork chops (about 2 to 2 1/2 pounds total, no need to thaw)

Place the frozen bone-in pork chops straight into the bottom of the slow cooker, stacking them slightly if needed so they all fit in a single even layer. Do not thaw first; any frost on the chops is fine.

In a medium bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until mostly smooth and well combined.

Pour the soup mixture evenly over the frozen pork chops, making sure the tops of the chops are covered. Use a spatula to spread the mixture if needed so everything is coated.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the pork chops are very tender and reach at least 145°F in the thickest part away from the bone. The gravy will thin as the pork releases juices, then thicken slightly as it cooks.

Once the chops are done, gently stir the gravy around them to blend in any juices from the meat. Taste and, if desired, add a pinch of black pepper or a little salt, keeping in mind the soup mix is already salty.

Serve the smothered pork chops hot, spooning plenty of the creamy onion-mushroom gravy over each chop and over your potatoes, rice, or noodles.

If you don’t have cream of mushroom soup, cream of chicken or cream of celery soup will work in a pinch, though the flavor will be a bit different. For a slightly richer gravy, you can reduce the water to 1/4 cup and stir in 1/4 cup sour cream at the very end of cooking, off the heat, so it doesn’t curdle. If you like more onion flavor, add 1 small sliced onion over the chops before pouring on the soup mixture. A handful of sliced mushrooms (fresh or from a drained can) can be added on top of the frozen chops for extra mushroom goodness. To stretch the meal, add 2 to 3 scrubbed, chunked potatoes around the edges of the slow cooker; be sure they are cut small enough to become tender in the same time frame. Food safety tips: Always start with pork chops that have been kept fully frozen until you put them into the slow cooker. Do not let the chops sit out at room temperature to partially thaw. Use a slow cooker in good working order, and keep the lid on during cooking to maintain a safe, steady temperature. Because this recipe starts with frozen meat, cook on LOW for the full 6 to 8 hours or on HIGH for 3 1/2 to 4 1/2 hours and check that the internal temperature of the pork reaches at least 145°F using a meat thermometer. Refrigerate leftovers within 2 hours of cooking, store them in a shallow covered container, and use within 3 to 4 days, reheating until hot and steaming before serving.