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Amazing 4-Ingredient Baked Boneless Pork Chops

Published:  • 
Last Modified: November 17, 2023
Published: November 17, 2023

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Fork Tender And Tangy With Whole Cranberry Sauce

served cranberry baked boneless pork chops

My husband was delighted with these baked boneless pork chops. They were smothered in a savory sauce made with whole cranberry sauce, onion soup mix, and Russian dressing.

I made Apricot Chicken recently, and it was so 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!

Why You'll Love These Baked Boneless Pork Chops

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 baked boneless 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 important not to overcook it. An instant-read thermometer is The best tool to ensure the pork chop is perfectly cooked. They do not become more tender if they are baked longer.

How To Make Baked Boneless Pork Chops

Begin by giving your beautiful chops a quick sear in a hot skillet with just a little oil to give them a nice brown, and season them with salt and pepper to taste. I love a cast iron skillet for this process.

If you want to make this dish ahead, skip the browning, assemble the ingredients the day before, and let it marinate in the refrigerator until you bake it.

carnberry baked boneless pork chop ingredients

Put them into a casserole or baking dish prepared with a non-stick spray like Pam. I like using the olive oil flavor for casseroles.

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!

What To Serve With Baked Boneless Pork Chops

We love simple boiled red potatoes with butter and parsley 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 a green vegetable 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!

The sauce is so delicious a roll of some kind is a treat for sopping up every yummy drop!

Variations On This Recipe

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 like 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.

I mentioned you could use bone-in pork chops and absolutely use thicker ones; allow a little longer in the oven. Chicken could be substituted nicely with these same ingredients if you want to try it!

Yield: 4 servings

Cranberry Baked Pork Chops

cranbery baked bonelss pork chop

A quick and easy recipe for juicy, tender boneless pork chops in a tangy sauce.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • Four boneless pork chops, approximately 1/2''- 3/4" thick. There is enough sauce for six chops if you like.
  • One two-ounce packet of dry onion soup mix
  • One 14-ounce can of whole cranberry sauce
  • 1 cup Russina dressing
  • olive oil to brown chop
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray or grease a baking dish.
  3. Lightly brown the pork chops in a hot skillet with a small amount of olive oil and salt and pepper to taste.
  4. Mix the dry onion soup, cranberry sauce, and Russian dressing in a bowl and pour over the chops.
  5. Bake uncovered for about 30 minutes or until the internal temperature of the pork is 145 degrees.
  6. Check during baking to ensure the chops are nestled down in the sauce, and if needed, spoon some of the sauce over the chops.

Notes

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.

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

If you liked this recipe, you are my people! And if you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

Love, GB (Betty Streff)

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2 comments on “Amazing 4-Ingredient Baked Boneless Pork Chops”

  1. 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!

    1. 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!!

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