4-Ingredient Slow Cooker Sunny Chops

4-Ingredient Slow Cooker Sunny Chops

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 vegetables for easy lunches throughout the week.

Servings

4 servings

Ingredients

• 4 frozen thick-cut pork chops (about 1 to 1½ 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

1. Place the frozen thick-cut pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap slightly, but try to keep them mostly flat so they cook evenly.

2. In a medium bowl, whisk together the condensed cream of chicken soup, yellow mustard, and honey until smooth and evenly combined. The sauce should have a bright, sunny yellow color.

3. Pour the sauce evenly over the pork chops, making sure all of the meat is coated. Use a spatula or spoon to spread the sauce if needed so it reaches between the chops.
4. Cover 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 fully cooked and very tender. The internal temperature should reach at least 145°F (63°C).

5. Once cooked, gently stir the sauce around the pork chops. If any chops are stacked, carefully separate them with tongs so each piece gets coated in the sauce.
6. Taste the sauce and adjust with a little extra honey or mustard if you prefer it sweeter or tangier.
7. Serve hot, spooning plenty of the bright yellow sauce over the chops and your choice of rice, noodles, or potatoes.

Variations & Tips

For a slightly lighter version, use reduced-fat condensed cream of chicken soup. If you don’t have honey on hand, substitute brown sugar or granulated sugar to achieve a similar sweetness.

For extra flavor, stir in 1 teaspoon garlic powder and 1/2 teaspoon black pepper, or add a pinch of red pepper flakes for a little heat. Keeping the base ingredients the same helps maintain the signature bright yellow color of the sauce.

If your pork chops are thinner than 1 inch, begin checking for doneness around the 5-hour mark on LOW to avoid overcooking.

Food Safety Tips

• Place frozen pork chops directly into the slow cooker without thawing on the countertop.
• Use a slow cooker that is at least 4 quarts in size for even heating.
• Always verify the pork reaches an internal temperature of 145°F (63°C) using a meat thermometer.
• Refrigerate leftovers within 2 hours of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Leftovers reheat beautifully on the stovetop over low heat. Add a splash of water or broth if needed to loosen the sauce before serving.