These baked boneless cranberry pork chops are one of those old-school dinners that tastes like you fussed, even though you didn’t. The chops bake up tender, and the sauce is the star—sweet-tart cranberry with a savory little kick that’s downright drool-worthy.
You only need a handful of pantry ingredients—pork chops, whole berry cranberry sauce, onion soup mix, and a little Russian dressing—to make that rich glaze. Stir it up, pour it over the pork chops, and let the oven do the work. This is a weeknight recipe that eats like "company" food.
My husband was delighted with these, and that’s saying something because pork chops (not his favorite) can be hit-or-miss if you overcook them. The cranberry sauce keeps everything moist, and the leftovers are even better—I’ve been known to shred a chop and pile it on a baked potato with extra sauce and a little cheese. Don’t knock it till you try it!
Serve with: Easy Slow Cooker Baked Potatoes, or Funeral Potatoes (They take longer to bake, so start them first.) And if you want something fresh and colorful on the plate, red cabbage on the side is perfect.
What's not to love? This is a super easy recipe with about 5 to 10 minutes of hands-on time, then it's popped in the oven for about 30 minutes while you prepare the rest of dinner.
The boneless chops are easy to eat, and the results are incredibly delicious. Serve them with baked potatoes, rice, or egg noodles to catch every drop of sauce.
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.
Bake the cranberry pork chops uncovered, but covered with the saucy glaze, so they get nice and tender. It's a good idea to check on them during baking to ensure they are nestled in the glaze. 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. Unlike beef, it does not become more tender when 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, then pour it over the chops and pop it in the oven for about 30 minutes for half-inch-thick boneless chops. That's it!
I used Russian Dressing in this recipe because it's tangier than French dressing and has a mayonnaise base, making 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 that you could also use thicker ones; allow them to cook a little longer in the oven. An inexpensive instant-read thermometer is your best friend in the kitchen and can tell you precisely when your pork is cooked to the optimal temperature of 145°F. Chicken breasts can be substituted nicely with these same ingredients if you'd like to try it!
Here are two more easy pork dinners: Slow Cooker Pork Tenderloin and Slow Cooker Apricot Pork Chops.
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.
If you liked this cranberry pork chop recipe, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It sure helps other folks find my recipes, thank you!
Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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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!
Great idea!!!! I’m going to make this for the first time and use balsamic dressing instead of Russian!
Sounds like a great culinary adventure! let me know how it turns out!
I use cranberry sauce, 1 can of Campbells tomato soup, and 1 packet onion soup mix. Mix together, bring to low boil and then pour that over the seared pork chops.
That sounds very good! Thank you for sharing- I will give it a try! 😉