These oven baked 3-ingredient pork chops with canned cranberry sauce are the kind of cozy supper that feels right at home when the weather starts turning cool. It is a simple old-fashioned combination that brings together tender pork, sweet tart cranberry sauce, and onion soup mix for a savory glaze that tastes like much more effort than it takes. This is the sort of dependable family meal that has a little holiday flavor but is easy enough for a weeknight.
Serve these pork chops with mashed potatoes, buttered egg noodles, or fluffy rice to catch all of that rich cranberry sauce. For vegetables, green beans, roasted carrots, or a simple side salad work especially well. If you want to lean into the cozy fall feeling, a side of baked sweet potatoes or buttery squash makes this meal extra comforting.
Oven Baked 3-Ingredient Pork Chops with Canned Cranberry Sauce
Servings: 4
Ingredients
4 boneless or bone-in pork chops, about 3/4 to 1 inch thick
Directions
1. Preheat the oven to 350°F. Lightly grease a white oval casserole dish or 9x13-inch baking dish.
2. Place the pork chops in the prepared dish in a single layer.
3. In a medium bowl, stir together the cranberry sauce and dry onion soup mix until well combined.
4. Spoon the cranberry mixture evenly over the pork chops, covering the tops well.
5. Bake uncovered for 35 to 45 minutes, or until the pork chops are tender and reach an internal temperature of 145°F. Let them rest for 5 minutes before serving.
6. Spoon the warm sauce from the dish over the pork chops and serve.
Variations & Tips
Use bone-in chops: Bone-in pork chops tend to stay especially juicy in the oven. If they are thicker than 1 inch, add a little extra baking time and check doneness with a meat thermometer.
For a smoother sauce: If your family prefers a less textured topping, use jellied cranberry sauce instead of whole berry. It melts into a glossy, sweet tart glaze that still pairs beautifully with the onion flavor.
Add a little sweetness: If you like a sweeter finish, stir 1 to 2 tablespoons of brown sugar into the cranberry sauce mixture before spreading it over the chops. This is a nice option if you are serving the dish with plain rice or potatoes.
Make it a full meal: You can tuck baby carrots or thick onion slices around the pork chops before baking so they cook right in the sauce. It is an easy way to stretch supper without making another pan.
Keep pork tender: Try not to overbake the chops, especially if they are lean and boneless. Pull them from the oven once they reach 145°F, then let them rest so the juices stay in the meat.
