Dump frozen pork loin chops in the crock and 2 other ingredients to get a meal so delicious your family will be begging for more.

This 3-ingredient slow cooker weekend loin chops recipe is for those days when you’re juggling work, kids’ activities, and a never-ending to-do list, but still want everyone sitting down to a real dinner. You literally dump frozen pork loin chops in the crock with two pantry staples, flip the switch, and walk away. Hours later, you’ve got tender, saucy pork in a rich, creamy, slightly tangy yellow gravy that tastes like you fussed over it all afternoon. It’s the kind of low-effort, high-reward meal my Midwest family devours, and yes, they do ask for it on repeat.

Serve these slow cooker loin chops with fluffy mashed potatoes or steamed white rice to soak up all that thick yellow sauce. Buttered egg noodles or a simple buttered pasta shell also work really well. Add a quick veggie side like steamed green beans, roasted broccoli, or a bagged salad mix to round everything out. If you’re feeding a crowd, warm dinner rolls or crusty bread are perfect for mopping up the extra gravy.

Servings: 4

2 to 2 1/2 pounds frozen boneless pork loin chops (about 4–6 chops, 1-inch thick)

Place the frozen pork loin chops in an even layer on the bottom of a 5- to 7-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly.

In a small bowl, whisk together the condensed cream of chicken soup and the dry ranch seasoning mix until smooth and fully combined. The mixture will be thick and pale yellow.

Pour the soup and ranch mixture evenly over the frozen pork loin chops, spreading it out with a spatula or spoon so all of the meat is covered in the thick yellow sauce.

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 loin chops are cooked through, fork-tender, and reach an internal temperature of at least 145°F (63°C). Do not open the lid during the first few hours of cooking to keep the temperature stable.

Once cooked, gently stir the sauce around the pork chops. The juices from the pork will have thinned the sauce slightly into a rich, creamy gravy. Taste and adjust with a pinch of salt and black pepper if desired (the ranch mix is salty, so you may not need much).

Serve the pork loin chops hot, spooning plenty of the yellow gravy over each chop and over your chosen side, like mashed potatoes, rice, or noodles.

For a slightly tangier flavor, substitute condensed cream of chicken with condensed cream of mushroom or cream of celery soup; the color will still be a pale yellow and the texture just as creamy. If you like a little extra richness, stir in 1 to 2 tablespoons of butter or a splash of heavy cream into the sauce right before serving. To add veggies without adding more ingredients to the main recipe, serve the chops over a bed of frozen mixed vegetables that you’ve quickly steamed in the microwave. For a bit of heat, sprinkle red pepper flakes or a few dashes of hot sauce over your portion at the table. If you prefer thicker gravy, remove the cooked chops to a plate, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water, stir it into the sauce, and cook on HIGH for 10 to 15 minutes until slightly thickened, then return the chops to coat. Food safety tips: Always start with pork chops that are fully frozen solid or fully thawed—do not use partially thawed meat that has sat at room temperature. Keep the slow cooker on the recommended LOW or HIGH settings; do not use the “warm” setting for cooking from frozen. Avoid lifting the lid during the first few hours to maintain a safe, steady temperature. Use a meat thermometer to confirm the pork has reached at least 145°F (63°C) in the thickest part before serving, and refrigerate leftovers in shallow containers within 2 hours of cooking.