My husband was delighted with these baked boneless cranberry pork chops. They were smothered in a savory sauce made with whole cranberry sauce, onion soup mix, and Russian dressing.
I recently made Apricot Chicken, and it was incredibly delicious! My husband liked it, but he's not crazy about chicken, so I was tickled to find four-ounce boneless pork chops on special, and I love how this dish turned out! It was so easy to make!
If I could change anything about how I made this recipe, I would have added two more boneless pork chops because there was plenty of sauce, and they reheated deliciously well. I shredded the last pork chop the next day, stuffed it in a baked potato with some of the sauce, and added some grated cheese. It was a great lunch!
What's not to love? This is a super easy recipe with about five to ten minutes of hands-on time, then popped in the oven for around thirty minutes while you prepare the rest of dinner.
The boneless chops are easy to eat, and the results are incredibly delicious. The yummy chops would be delicious served over rice or noodles!
The recipe is flexible! You can use bone-in chops, and thicker chops are amazing; they just need a little more time in the oven to reach that optimum food-safe temperature of 145 degrees for pork.
The cranberry pork chops are uncovered but smothered in the sauce as they bake, so it's a good idea to check on them during baking to ensure they are nestled in the sauce and covered with it. Spoon some back over them if needed.
Today's pork is very lean and tender, so it's essential not to overcook it. An instant-read thermometer is the best tool to ensure the pork chop is perfectly cooked. It does not become more tender if it is baked longer.
Begin by giving your beautiful chops a quick sear in a hot skillet with just a little oil to give them a nice brown color, and season them with salt and pepper to taste. I love using a cast-iron skillet for this process.
If you want to make this dish ahead, skip the browning step. Assemble the ingredients the day before, let them marinate in the refrigerator, and then bake as needed.
Place the chops in a casserole or baking dish prepared with a non-stick spray, such as Pam. I prefer using the olive oil flavor for casseroles and meats.
Mix the whole cranberry sauce, dressing, and onion soup in a bowl and pour it over the chops, then pop it in the oven for about 30 minutes for half-inch-thick boneless chops. That's it!
We love simple boiled red potatoes with butter and parsley as a side dish with many meals. These chops would be amazing on a bed of mashed potatoes, noodles, or rice. Cauliflower Rice would make a great side if you're watching your carbs!
I love adding green vegetables to the plate with almost any main dish, and I wish my husband (Papa) liked broccoli or Brussels sprouts more, so we often fall back on fresh green beans or French-cut green beans from a can. A drizzle of olive oil and a sprinkle of kosher salt really enhance the flavor of canned green beans! We eat them this way often!
The sauce is so delicious, a dinner roll or bread of some kind is a treat for sopping up every yummy drop!
I used Russian Dressing in this recipe because it's tangier than French dressing, and it has a mayonnaise base that makes it creamier.
You can certainly use your favorite brand of French dressing, such as Catalina, Wishbone, Western, or even Dorothy Lynch. French dressing actually originated in America, and Russian dressing has no ties to the country with the same name, FYI. Our language is so much fun, isn't it?
I mentioned you could use bone-in pork chops and absolutely use thicker ones; allow a little longer in the oven. Chicken can be substituted nicely with these same ingredients if you'd like to try it!
A quick and easy recipe for juicy, tender boneless pork chops in a tangy sauce.
You can substitute your favorite French dressing for the Russian dressing, and you can use bone-in chops.
If you use thicker pork chops, allow extra baking time to reach the optimum 145-degree internal temperature of the chop.
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🐝 My Bee-Attitude for Today: “Don’t wait ‘til the leaves turn to slow down. Cozy starts in the kitchen.”
Love GB (Betty Streff)
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Oh. My. Greatness! I used the left-over homemade cranberry sauce that I made for Thanksgiving this year. The ONLY thing I can say about THIS recipe is:
I will DOUBLE it next time because: I. Want. Leftovers. Of. THIS!
That you!! I love the combination of pork and cranberries and I am delighted to hear you liked it too! And yes, next time I will increase the amounts! Merry Christmas!!
Love all your recipes. I made this years ago and forgot about it. Thanks for sharing. It’s a delicious recipe and am ordering the ingredients now.
Awesome! Made this many times over the years. I substituted Russian dressing for balsamic dressing I had on hand. Gives it so much depth in flavor. May your “cooking star” keep shining 🤩
This may be the very nicest comments anyone has ever left me and bless you for it! I am so glad you like the recipe, that you are confident to make it your own and to take time to pop by and say hello! Blogging can be very lonely. You mad me smile today!