The tangiest melt in your mouth dinner

Variations & Tips
To lean into the sweet-tangy balance, you can swap half of the yellow mustard for Dijon or spicy brown mustard for a bit more sharpness, or add a spoonful of honey if you like it sweeter. If you want a hint of savoriness without adding more ingredients to the sauce, season the pork chops lightly with salt and black pepper before placing them in the slow cooker; this doesn’t change the core 3-ingredient sauce but does deepen the flavor of the meat.
Mustard pork chops served over mashed potatoes
Mustard pork chops served over mashed potatoes
For a smokier profile, use a smoked yellow mustard if you can find it, or serve the finished chops with a sprinkle of smoked paprika on top. If you prefer boneless pork chops, choose thicker cuts (at least 1 inch) and reduce the cooking time slightly, checking for doneness around 5 hours on LOW or 2 1/2 to 3 hours on HIGH to prevent them from drying out. Leftovers reheat well; store them in an airtight container in the refrigerator for up to 3 days and rewarm gently with a splash of water so the sauce loosens.
Food safety tips: Always thaw pork completely in the refrigerator before cooking—never cook frozen pork chops directly in the slow cooker, as they can stay too long in the temperature “danger zone.” Use an instant-read thermometer to confirm the internal temperature reaches at least 145°F, followed by a few minutes of rest before serving. Keep the slow cooker covered during cooking so the temperature stays consistent, and refrigerate any leftovers within 2 hours of serving.