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!

Place the frozen thick-cut pork chops in a single 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 condensed cream of chicken soup, yellow mustard, and honey until the mixture is smooth and evenly combined. The sauce should be a bright, sunny yellow color.

Pour the sunny sauce evenly over the frozen pork chops, making sure all of the chops are coated. Use a spatula or spoon to spread the sauce if needed so it reaches down between the chops.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork chops are cooked through and very tender. The internal temperature of the pork should reach at least 145°F (63°C).

Once cooked, gently stir the sauce around the chops. If any chops are stacked, carefully separate them with tongs so each one gets plenty of sauce. Taste the sauce and adjust with a little extra honey or mustard if you like it sweeter or tangier.

Serve the sunny pork chops hot, spooning plenty of the bright yellow sauce over the top and over your choice of rice, noodles, or potatoes.

Variations & Tips