Pour bottled honey mustard dressing and these 4 ingredients over pork chops into a slow cooker for the cozy dinner you’ll want on repeat

This slow cooker 5-ingredient honey mustard pork chop recipe is exactly the kind of cozy, low-effort dinner I lean on during busy work weeks. You literally pour bottled honey mustard dressing and four pantry staples over pork chops in a slow cooker, set it, and walk away. By the time you’re ready for dinner, the pork is tender and the sauce is rich and tangy-sweet, perfect for spooning over something starchy. It feels a little like the comforting pork-and-potato dinners I grew up with in the Midwest, just streamlined for real life and weeknight schedules.

Serve these honey mustard pork chops over mashed potatoes, rice, or buttered egg noodles so they can soak up all that extra sauce from the slow cooker. A simple green side—like steamed green beans, roasted broccoli, or a tossed salad—keeps the plate balanced. If you’re feeding a crowd, add some crusty bread or dinner rolls on the side for dunking. Leftovers reheat well for lunch the next day, especially tucked into a warm bun with extra sauce and a handful of crunchy coleslaw.

Servings: 4

2 pounds boneless pork chops (about 4 medium chops, 1-inch thick)

Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray for easier cleanup.

Scatter the sliced onion and minced garlic evenly over the bottom of the slow cooker to create a flavorful bed for the pork chops.

Lay the pork chops in a single layer on top of the onions. It’s okay if they overlap slightly, but try to keep them mostly in one layer for even cooking.

Season the tops of the pork chops lightly with the kosher salt and black pepper, if using.

In a small bowl or measuring cup, whisk together the bottled honey mustard dressing and the chicken broth until well combined and pourable.

Pour the honey mustard mixture evenly over the pork chops in the slow cooker, making sure all of the meat is coated and some of the liquid runs down around the sides.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork chops are tender and reach an internal temperature of 145°F.

Once cooked, taste the sauce and adjust seasoning with a pinch more salt or pepper if needed. If you’d like a slightly thicker sauce, remove the pork chops to a plate and tent with foil, then turn the slow cooker to HIGH and let the sauce simmer with the lid off for 10 to 15 minutes, stirring occasionally.

Return the pork chops to the slow cooker or transfer them to a serving platter and spoon the warm honey mustard sauce and onions over the top.

Garnish with chopped fresh parsley if desired, and serve hot with your favorite sides.

For bone-in pork chops, use the same method but add 30 to 60 minutes to the cook time on LOW, checking for tenderness and doneness. If you like a creamier sauce, stir 1/4 to 1/3 cup sour cream or plain Greek yogurt into the hot sauce after the pork is done cooking (off the heat so it doesn’t curdle). To lean a little more savory, swap half of the honey mustard dressing for Dijon mustard and add 1 tablespoon of honey. For extra veggies built right in, scatter baby carrots or sliced mushrooms over the onions before adding the pork chops; they’ll cook in the honey mustard sauce and make the dish feel more complete. If you prefer a bit of smoky flavor, add 1/2 teaspoon smoked paprika to the sauce mixture. Leftovers can be shredded and mixed with the sauce for easy sandwiches, or sliced and served over salads for meal-prepped lunches throughout the week.