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 veggies for easy lunches.
4-Ingredient Slow Cooker Sunny Chops
Servings: 4
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
For a slightly lighter version, you can use a reduced-fat condensed cream of chicken soup. If you don’t have honey, swap in brown sugar or regular sugar to taste for a similar sweetness. Want a little kick? Add 1 teaspoon of garlic powder and 1/2 teaspoon of black pepper to the sauce, or a pinch of red pepper flakes for heat—just keep the base three pantry staples (condensed soup, yellow mustard, and honey/sweetener) the same so the sauce stays that bright sunny color.
If your chops are thinner, start checking for doneness on LOW around 5 hours so they don’t overcook. For food safety, always place the frozen pork chops directly into the slow cooker without letting them sit out at room temperature, and avoid using a slow cooker smaller than 4 quarts so the food heats evenly. Use a meat thermometer to ensure the pork reaches at least 145°F (63°C) in the thickest part, and refrigerate leftovers within 2 hours of cooking.
Leftovers reheat well on the stovetop over low heat with a splash of water or broth to loosen the sauce.
