Toss frozen thick-cut pork chops in the crock and 3 basic pantry staples to get a meal so tasty the whole family will be begging for more!

This 4-ingredient slow cooker sunny chops recipe is my kind of weeknight hero: you literally toss frozen thick-cut pork chops into the crock, whisk together three basic pantry staples, and walk away. By the time you’re home from work, the chops are fall-apart tender and swimming in a bright, sunshine-yellow sauce that tastes like you fussed way more than you did.

It’s inspired by the kind of Midwest ‘dump-and-go’ slow cooker meals I grew up with, but lightened up and streamlined for busy days when you still want something cozy and home-cooked.

These sunny chops are all about that bright, tangy-creamy sauce, so give it something to soak into. I like to serve them over fluffy white rice or buttered egg noodles with a side of steamed green beans or broccoli. A simple green salad or coleslaw balances the richness, and if you’re in full comfort-food mode, add some crusty bread or dinner rolls to mop up every last bit of sauce.

Leftover chops and sauce are great tucked into meal-prep containers with rice and veggies for easy lunches.

4-Ingredient Slow Cooker Sunny Chops

Servings: 4

Ingredients
4 frozen thick-cut pork chops (about 1 to 1 1/2 inches thick, bone-in or boneless)
1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup yellow mustard
2 tablespoons honey
Directions