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!
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.
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.
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!
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!
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!
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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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!!