Easy Fork-Tender And Tangy With Whole Cranberry Sauce
These baked boneless cranberry pork chops are an easy, old-school dinner that tastes like you spent hours in the kitchen even when you didn’t. The pork bakes up tender and juicy, while the sauce—sweet-tart whole cranberry with a savory tang—becomes the star of the plate.
All you need are a few pantry staples: boneless pork chops, a can of whole-berry cranberry sauce, a packet of dry onion soup mix, and a cup of Russian dressing. Stir the sauce ingredients together, pour them over the chops, and let the oven finish the work. It’s a simple weeknight meal that feels special enough for company.
This recipe keeps pork moist, so it’s forgiving even if chops are a hair overdone. Leftovers are delicious—try shredding a chop over a baked potato with extra sauce and a sprinkle of cheese. If pork isn’t your usual favorite, this glaze might change your mind.
Why You’ll Love These Baked Cranberry Pork Chops
This is a super-easy recipe with about 5–10 minutes of hands-on time and roughly 30 minutes in the oven. Boneless chops are simple to serve, and the tangy-sweet sauce pairs well with baked potatoes, rice, or egg noodles to soak up every drop.
The recipe is flexible: you can use bone-in chops or thicker cuts—just allow extra baking time until the internal temperature reaches 145°F. Bake uncovered so the sauce can reduce slightly, but make sure the chops stay nestled in the glaze. Spoon the sauce over them partway through baking if it looks like they’re drying out.
Modern pork is lean and tender, so avoid overcooking. An instant-read thermometer is the best way to confirm doneness and preserve juicy results.
How To Make Baked Boneless Cranberry Pork Chops
Start by seasoning the chops with salt and pepper. For extra color and flavor, quickly brown them in a hot skillet with a little olive oil—cast iron works great—but you can skip this step if making the dish ahead.
If preparing in advance, assemble everything the day before, refrigerate, and bake when you’re ready. To cook: place the chops in a greased casserole or baking dish, mix the whole cranberry sauce, dry onion soup mix, and Russian dressing in a bowl, pour the mixture over the chops, and bake.
For half-inch-thick boneless chops, bake at 350°F for about 30 minutes or until an instant-read thermometer registers 145°F. Thicker or bone-in chops will need more time. Check during baking to ensure the chops remain in the sauce and spoon some glaze over them if needed.
Variations On This Recipe
Russian dressing gives a tangy, slightly creamy base that complements the cranberries. You can substitute your favorite French-style dressing if you prefer—brands vary in sweetness and spice, so choose one you like.
Use bone-in chops or thicker cuts if you want; increase baking time until the internal temperature reaches 145°F. The same sauce works nicely with chicken breasts or pork tenderloin, adapting cook times accordingly.
Printable Recipe Card
Cranberry Baked Pork Chops
A quick and easy recipe for juicy, tender boneless pork chops in a tangy sauce.
10 minutes
30 minutes
40 minutes
Ingredients
- Four boneless pork chops, approximately 1/2″–3/4″ thick. Sauce will cover up to six chops if desired.
- One 2-ounce packet dry onion soup mix
- One 14-ounce can whole cranberry sauce
- 1 cup Russian dressing
- Olive oil for browning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Spray or grease a baking dish.
- Optionally, lightly brown the pork chops in a hot skillet with a small amount of olive oil. Season with salt and pepper.
- In a bowl, mix the dry onion soup mix, whole cranberry sauce, and Russian dressing until combined. Pour over the chops in the baking dish.
- Bake uncovered about 30 minutes for 1/2″ boneless chops, or until an instant-read thermometer registers 145°F. Thicker or bone-in chops will need extra time.
- Check once or twice during baking to ensure the chops remain nestled in the sauce; spoon sauce over them if needed.
Notes
You can substitute a favorite French-style dressing for the Russian dressing. If using thicker or bone-in chops, allow more baking time to reach 145°F internal temperature. The same sauce also works well with chicken breasts or pork tenderloin; adjust cook times accordingly.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 852Total Fat: 49gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 119mgSodium: 2021mgCarbohydrates: 64gFiber: 3gSugar: 44gProtein: 40g
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.