Start with thawed pork. Pat the cutlets dry. If the thickness is uneven, gently flatten the thick spots between sheets of parchment or plastic wrap.

For the optional sear, heat the oil in a skillet over medium-high heat. Brown the cutlets briefly in uncrowded batches, allowing less time for the thinnest pieces. Transfer them directly to a lightly greased 5- or 6-quart slow cooker and begin cooking. If skipping the skillet, spread a thin spoonful of the soup mixture from the next step on the bottom of the insert before adding the raw cutlets.

Stir both cans of undiluted condensed soup with the dry seasoning mix until smooth. Spread the mixture over the cutlets.

Cover and cook on LOW. Begin checking thin cutlets early, around 1 hour, particularly if seared. Continue until the center of every piece reaches 145°F on a food thermometer. This first check is not a promised cooking time. The thickness, cooker and depth of the layers determine how long cooking takes.

Switch off the cooker when the pork is done and let it rest, covered, for 10 to 15 minutes. This includes the minimum 3-minute rest after reaching 145°F. Use a wide spatula to lift out the cutlets and spoon the gravy over them.