My aunt passed down this secret sweet and tangy dinner. You only need 4 ingredients to make the whole family beg for seconds

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

In a medium bowl, whisk together the Dijon mustard, honey, and apple cider vinegar until smooth and well combined. The mixture should be thick but pourable and a glossy yellow-brown color.

Lightly spray the inside of your slow cooker with nonstick cooking spray (optional but helpful for cleanup). Arrange the bone-in pork chops in a single layer in the bottom of the slow cooker, overlapping just slightly if needed.

Pour the honey mustard mixture evenly over the pork chops, turning the chops once with tongs to coat both sides. Make sure each chop is covered in sauce so it cooks up glossy and flavorful.

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, or until the pork chops are very tender and the meat pulls away easily from the bone. The sauce will look bubbly and slightly thickened, with a sticky, shiny glaze clinging to the chops.

Once cooked, gently lift the pork chops out with a wide spatula or tongs, as they will be very tender. If you’d like a thicker glaze, turn the slow cooker to HIGH, leave the lid off, and let the sauce simmer and reduce for 10 to 15 minutes, stirring occasionally.

Spoon the glossy honey mustard sauce over the pork chops in the slow cooker or on a serving platter. Serve hot, making sure everyone gets plenty of the sweet and tangy juices over their meat and sides.