Dump raw thick-cut pork chops in the pot and 3 other ingredients to get a meal so delicious your husband will be begging for more!

These 4-ingredient slow cooker spring Dijon pork chops are the kind of set-it-and-forget-it meal that makes busy weeknights feel special. You literally lay raw thick-cut pork chops in the slow cooker, dump on three simple ingredients, and let the pot do the work. The Dijon and lemon give it a bright, springy flavor, while a splash of chicken broth keeps everything juicy and tender. It’s a cozy, family-style dish that tastes like you fussed, even though you barely lifted a finger.

Serve these tender Dijon pork chops with mashed potatoes, buttered egg noodles, or steamed rice to soak up the flavorful sauce. Add a simple green vegetable like steamed green beans, roasted asparagus, or a tossed salad to keep things light and fresh. A warm dinner roll or crusty bread is perfect for dipping, and if you want to round out the meal, a simple fruit salad or sliced fresh berries makes a nice, not-too-heavy finish.

Servings: 4

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

Place the raw thick-cut pork chops in a single layer on the bottom of a 4- to 6-quart slow cooker. They can overlap slightly if needed, but try to keep them mostly flat so they cook evenly.

In a small bowl, whisk together the Dijon mustard, chicken broth, and fresh lemon juice until smooth and well combined.

Pour the Dijon mixture evenly over the pork chops, making sure each chop gets some of the sauce. Use a spoon to spread it over the tops if needed.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or until the pork chops are very tender and reach an internal temperature of at least 145°F (63°C). Thicker chops may need closer to the 6-hour mark.

Once done, taste the sauce and adjust with a pinch of salt and pepper if desired (optional, not counted as ingredients). The sauce will be thin but flavorful and perfect for spooning over the meat and sides.

Serve the pork chops hot, spooning plenty of the Dijon-lemon sauce over each chop. Garnish with a little chopped fresh parsley if you have it on hand (optional) and enjoy.

For picky eaters, you can cut the Dijon mustard down to 1/3 cup and add 2 tablespoons of honey (this would be a 5th ingredient) to make the sauce a bit milder and slightly sweet. If someone in your family doesn’t love lemon, reduce the lemon juice to 1 tablespoon and add 1 extra tablespoon of chicken broth to keep the liquid level the same. You can also use bone-in thick-cut pork chops; just be aware they may take a bit longer to get tender, so check for doneness toward the end of the cooking time. To stretch the meal, add halved baby potatoes and carrot chunks around the pork chops, making sure there is still enough liquid to come at least partway up the sides of the vegetables. For a creamier sauce, you can stir in 1/4 cup sour cream or plain Greek yogurt at the very end with the heat turned to WARM, but do not boil it or it may curdle. Food safety tips: Always start with fresh, cold pork chops and keep them refrigerated until you are ready to place them in the slow cooker. Do not sear the meat and then let it sit out; move it straight from fridge to slow cooker. Make sure your slow cooker is set to LOW or HIGH right away—never use a “keep warm” setting for cooking raw meat. Use a meat thermometer to confirm the pork reaches at least 145°F (63°C) in the thickest part, then let it rest a few minutes before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before eating.