This was a recipe I kind of tweaked from a few different versions during my last freezer meals marathon. And it’s definitely one of the most successful. It was really easy to prep for the freezer, it thawed perfectly, and it was great in the slow cooker. A low-stress, delicious, not too heavy dinner.

I made 4 chops, which equals 2 dinners for us.


2 tablespoons olive oil
4 boneless pork loin center-cut chops
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste

Heat 1 Tbsp of the oil in a skillet. Brown the pork chops, 2-3 minutes per side. Don’t cook them all the way through. Set the chops aside to cool.

Heat the remaining tablespoon of oil in the same skillet. Cook the onion until translucent and browning, about 5 minutes. Add the red pepper flakes and herbes de Provence.

Let the onions cool. When everything you’ve cooked is cool, divide into 2 freezer bags pre-labeled with the cooking instructions shown in the photo.

Divide the can of tomatoes between the two freezer bags.

Freeze. When ready to prepare, take out one of the bags and thaw it. Place the entire contents of the bag in a slow cooker.

Cook 3-4 hours on high or 8-10 hours on low, until chops are tender but don’t fall apart like pulled pork. Serve with spaghetti or garlic bread.