My aunt passed down this cheap dinner staple from her college days. Use 4 ingredients to create a tangy and sweet meal that tastes like a million bucks.

This slow cooker 4-ingredient honey mustard pork chops recipe is one of those cheap dinner staples that tastes like a million bucks. My aunt came up with it back in her college days, when she needed something filling, budget-friendly, and impressive enough to feed roommates on a tiny paycheck. It uses just pork chops, honey, mustard, and a little cream of chicken soup to turn bargain cuts of meat into fork-tender pork swimming in a tangy-sweet, golden sauce. It’s the kind of set-it-and-forget-it meal that works perfectly for busy weeknights when you want real comfort food without hovering over the stove.

Serve these honey mustard pork chops right out of the slow cooker with plenty of that creamy sauce spooned over the top. They’re perfect over mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all the juices. Add a quick veggie like roasted green beans, a bag of frozen mixed vegetables, or a basic side salad to round things out. If you like a little crunch, warm up some crusty bread or dinner rolls for dipping into the extra sauce at the bottom of the slow cooker.

Servings: 4

4 thick-cut boneless pork chops (about 1 to 1 1/2 pounds total)

Pat the pork chops dry with paper towels and trim any excess fat if needed. This helps them sear better and keeps the sauce from getting too greasy.

Optional but recommended for extra flavor and color: Heat a large skillet over medium-high heat and lightly spray or oil it. Sear the pork chops for 1 to 2 minutes per side until they develop dark, browned edges. They do not need to be cooked through; you just want some color. Transfer the seared chops to the bottom of a 4- to 6-quart slow cooker in a single layer, overlapping slightly if necessary.

In a medium bowl, whisk together the condensed cream of chicken soup, Dijon mustard, and honey until completely smooth and evenly combined. The mixture should be a creamy, vibrant yellow-gold color.

Pour the honey mustard mixture evenly over the pork chops in the slow cooker, making sure each chop is coated and there is sauce around the sides. Use a spatula to spread the sauce if needed so the meat is mostly submerged.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the pork chops are fork-tender and easily pull apart. Avoid lifting the lid during cooking so the heat and moisture stay trapped.

Once cooked, gently lift the pork chops out with a spatula or tongs, as they will be very tender. Stir the sauce in the slow cooker to smooth it out, then return the pork chops to the sauce or spoon the sauce generously over each serving. The finished dish should have thick, creamy honey mustard sauce bubbling around the pork with rich, dark seared edges.

Taste the sauce and adjust if desired by adding a small drizzle of honey for more sweetness or a tiny squeeze of mustard for extra tang. Serve the pork chops hot with plenty of sauce over your favorite side.

For a slightly lighter version, use reduced-fat condensed cream of chicken soup or swap in cream of mushroom soup for a more savory twist. You can also mix half Dijon and half yellow mustard if you want a balance between tangy and mild. If you like a little heat, stir in a teaspoon of prepared horseradish or a pinch of red pepper flakes into the sauce before cooking. Bone-in pork chops work too; just be sure they fit in a single layer and add about 30 minutes to the LOW cook time if they’re very thick. To stretch the meal for more people, add a layer of thick-sliced onions under the pork chops or toss in a few halved baby potatoes around the edges (just know that adding vegetables may slightly soften the sauce). For food safety, always thaw pork chops completely before cooking, and cook until they reach an internal temperature of at least 145°F (63°C), measured in the thickest part away from the bone. Do not leave cooked pork sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3 to 4 days, reheating until steaming hot before serving.