Pour a whole can of cheap warm beer over frozen thick-cut bone-in pork chops, together with 3 ingredients, into slow cooker for a weekend feast that's the one everyone asks for.

This slow cooker 5-ingredient beer-braised pork chop recipe is the kind of set-it-and-forget-it meal that makes a busy weekend feel special. You literally pile frozen thick-cut bone-in pork chops into the slow cooker, pour a whole can of cheap warm beer over the top, add three pantry-friendly ingredients, and let it all slowly bubble away until the meat is fall-off-the-bone tender. It’s the kind of no-fuss, Midwestern-style comfort food that’s perfect for feeding hungry family or friends without hovering over the stove all day.

These beer-braised pork chops are wonderful spooned over fluffy mashed potatoes, buttered egg noodles, or simple steamed rice so they can soak up all the savory juices from the slow cooker. Add a green vegetable like roasted green beans, steamed broccoli, or a quick salad to brighten the plate. Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you like, a little applesauce or coleslaw on the side gives that classic homestyle touch.

Servings: 4

4 frozen thick-cut bone-in pork chops (about 2 to 2 1/2 pounds total)

Place the slow cooker crock on a stable surface, such as a speckled beige granite countertop. Scatter the sliced onion evenly over the bottom to create a bed for the pork chops.

Arrange the frozen thick-cut bone-in pork chops in a single layer (or slightly overlapping if needed) on top of the sliced onion. There is no need to thaw the pork chops first.

Sprinkle the dry onion soup mix evenly over the tops of the frozen pork chops, trying to cover as much surface as you can for good flavor.

Drizzle the barbecue sauce over the seasoned pork chops, letting it run down between the chops and onions.

Hold a whole can of cheap warm beer over the slow cooker and slowly pour it evenly over the frozen pork chops, soup mix, and onions. The liquid should come at least partway up the sides of the chops.

Cover the slow cooker with the lid. 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 when checked with a meat thermometer.

Once cooked, taste the sauce and adjust seasoning if you like with a pinch of salt or pepper. For a slightly thicker sauce, remove the lid for the last 20 to 30 minutes of cooking on HIGH to let some liquid evaporate, or transfer some of the juices to a small saucepan and simmer on the stove until slightly reduced.

Serve the pork chops hot, spooning plenty of the beer-onion-barbecue sauce over each chop. Discard the bones as you eat, and enjoy with your favorite sides.

For picky eaters, you can use a sweeter, milder barbecue sauce to keep the flavors gentle, or stir in 1 to 2 tablespoons of brown sugar with the onion soup mix if your family prefers a sweeter sauce. If onions are a problem for little ones, slice them very thin so they almost melt into the sauce, or blend some of the finished cooking liquid with the onions to make a smoother gravy. You can swap the yellow onion for a sweet onion or even 1 cup of baby carrots if you want to sneak in some extra veggies. For a smokier taste, choose a smoky barbecue sauce or add a pinch of smoked paprika along with the soup mix. If you don’t cook with alcohol, use a can (about 12 ounces) of chicken broth or non-alcoholic beer in place of the regular beer; the cooking method stays the same. Food safety tips: Always start with pork chops that were kept frozen solid until you put them in the slow cooker, and make sure they are not stacked too tightly so heat can circulate. Cook on HIGH if your slow cooker tends to run cool, and always verify that the internal temperature of the pork reaches at least 145°F, with juices running clear, before serving. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat gently until steaming hot before eating.