Put frozen thick-cut pork chops in the slow cooker and 3 other ingredients to get a meal so delicious the whole family will be begging for more!

This 4-ingredient slow cooker French onion pork chop recipe is exactly what I reach for on those busy weekdays when I forgot to thaw anything for dinner. You literally put frozen thick-cut pork chops straight into the slow cooker, add three pantry-friendly ingredients, and let the magic happen while you’re at work or running kids to practice. The flavors are inspired by cozy French onion soup—rich, savory, and a little bit indulgent—but with almost zero effort and no standing over the stove caramelizing onions.

These French onion pork chops are super saucy, so they’re perfect over mashed potatoes, egg noodles, or rice to soak up all that oniony gravy. I like to add a simple green veggie on the side—steamed green beans, roasted broccoli, or a quick salad with a tangy vinaigrette—to balance the richness. A slice of crusty bread or dinner roll is great for mopping up extra sauce, and if you want to stretch the meal for a bigger family, serve with buttered noodles and a bag of frozen mixed veggies.

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 on the bottom of a 4- to 6-quart slow cooker. They can touch but try not to stack them so they cook evenly.

Sprinkle the onion soup mix evenly over the tops of the frozen pork chops.

Pour the condensed French onion soup over the pork chops, making sure they’re mostly covered in liquid. Do not add extra water; you want a rich, flavorful sauce.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork chops are cooked through and tender. The internal temperature should reach at least 145°F (63°C).

Once the pork chops are cooked and tender, taste the sauce and adjust seasoning if needed. Most onion soups are salty enough, so you may not need extra salt.

Sprinkle the shredded mozzarella or Swiss cheese evenly over the top of the pork chops and sauce. Cover the slow cooker again and cook on HIGH for 5 to 10 minutes, just until the cheese is melted and gooey.

Serve the pork chops hot, spooning plenty of the French onion sauce over each chop. Garnish with a little chopped fresh parsley if you have it, and enjoy.

You can easily tweak this recipe to fit your family’s tastes or what you have on hand. For a slightly lighter version, use reduced-sodium French onion soup and a low-sodium onion soup mix, then taste before adding any extra salt. If you prefer a creamier sauce, stir in 1/4 to 1/2 cup of sour cream or plain Greek yogurt right before adding the cheese (turn the slow cooker to LOW and let it warm through). For extra onion flavor and a bit of texture, add 1 thinly sliced fresh onion over the frozen chops before pouring in the soup. If you like herbs, a teaspoon of dried thyme or Italian seasoning mixed into the soup can give it a more homemade feel. To make this more kid-friendly, choose a mild cheese like mozzarella; for a stronger French onion soup vibe, use Swiss, Gruyère, or provolone. Food safety tips: Always start with properly frozen pork chops that have been stored in the freezer at 0°F (-18°C) or below. Cook them in the slow cooker on LOW or HIGH as directed, without opening the lid frequently, so the temperature stays consistent and the meat reaches at least 145°F (63°C) in the center. Do not partially cook the pork chops and then stop the slow cooker; once you start, continue cooking until fully done. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating to at least 165°F (74°C) before serving.