Pour frozen pork cutlets in the slow cooker along with 3 secret additions to get a supper so tasty your family will be begging for more!

This 4-ingredient slow cooker late June classic is exactly the kind of recipe I lean on when work is busy, the kids are restless, and I still want dinner to feel a little special. You literally pour frozen pork cutlets into the slow cooker, add three simple “secret” additions—creamy ranch, sweet-tangy barbecue, and a splash of apple juice—and let the slow cooker do all the work. It tastes like something you fussed over all afternoon, but really it’s a dump-and-go meal that fits perfectly into a busy Midwest weeknight, especially when the days are long and you’d rather be outside than standing over the stove.

Serve these tender, saucy pork cutlets over mashed potatoes, egg noodles, or steamed rice so all that ranch-BBQ goodness has something to soak into. On late June nights, I love adding simple sides like corn on the cob, a crisp green salad, or roasted green beans. Warm dinner rolls or garlic bread are great for mopping up the extra sauce. If you’re feeding a crowd, you can also shred the pork and pile it onto toasted buns with a scoop of coleslaw for an easy sandwich-style supper.

Servings: 4

2 pounds frozen pork cutlets (boneless, about 4–6 cutlets)

Place the frozen pork cutlets in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly flat so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, ranch dressing, and apple juice until smooth and combined. This is your creamy, tangy-sweet “secret” sauce that will flavor the pork as it cooks.

Pour the sauce mixture evenly over the frozen pork cutlets, making sure all of the meat is coated. Use a spoon to spread the sauce if needed so you don’t have any dry spots.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork cutlets are very tender and reach an internal temperature of at least 145°F (63°C). Cooking from frozen may lean toward the longer end of these ranges.

Once cooked, taste the sauce and adjust seasoning if you like with a pinch of salt or a little extra barbecue sauce for more sweetness and smokiness.

Serve the pork cutlets whole with plenty of sauce spooned over the top, or gently shred the pork right in the slow cooker with two forks and stir it into the sauce for a pulled-pork style dinner.

To change up the flavor, try using a smoky or spicy barbecue sauce, or swap in a honey BBQ for more sweetness. You can also use a flavored ranch, like peppercorn or buttermilk, for a slightly different twist. If you don’t have apple juice, orange juice or a splash of chicken broth with 1–2 teaspoons of brown sugar will give you a similar sweet-tangy balance. For extra richness, stir in 1–2 tablespoons of butter at the end of cooking. If you prefer a thicker sauce, remove the cooked pork, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the sauce in the slow cooker, and cook on HIGH for about 10–15 minutes until thickened, then return the pork. You can also add sliced onions or baby carrots under the frozen cutlets before pouring on the sauce, but note that this technically adds more than four ingredients. Food safety tips: Always place the frozen pork cutlets directly into the slow cooker and cook immediately; do not let them sit out at room temperature. Make sure the pork reaches an internal temperature of at least 145°F (63°C) measured with a meat thermometer in the thickest part. If your slow cooker manual advises against cooking large cuts of meat from frozen, you can thaw the pork cutlets overnight in the refrigerator first and then follow the recipe as written, reducing the cook time slightly. Refrigerate leftovers within 2 hours of cooking and use within 3–4 days, reheating until steaming hot before serving.