Looking for a new way to jazz up pork chops? The sauce for these Baked Cranberry Pork Chops includes just three ingredients but packs a flavorful punch. For best results, mix together the sauce and marinate the pork chops overnight.
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This version of Baked Cranberry Pork Chops is straight from our Grandma’s trusty wooden recipe box. The pork chops are cooked low and slow in the oven for a juicy, tender texture. The sauce is almost like a sweet barbecue sauce and is made of just 3 ingredients.
Baked Cranberry Pork Chops
When we found this recipe, we were intrigued by the list of ingredients for the sauce – dry onion soup mix packet, French dressing, jellied cranberry sauce – so we had to try it! This wasn’t a recipe our Grandma fixed for us when we were growing up but we knew it had to be good if she kept it in her collection of hand-written recipes.
It didn’t disappoint!
Barbara’s family only eats two pork chops at a time, so she put the extra pork chops and sauce in freezer bags (uncooked), and threw them in the freezer for a second or third meal. You could even change up the protein for a delicious chicken dish.
How to Make Baked Cranberry Pork Chops
Full recipe is at the end of this post.
Combine cranberry sauce, French dressing and onion soup mix. Add pork chops to the sauce and refrigerate overnight. In a greased baking dish, bake pork chops uncovered at 325 degrees F for 75 to 80 minutes. Be sure pork chops are completely covered with the sauce. Baste occasionally if desired.
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- 6 pork chops, 3/4 inch thick
- 16 oz. jellied cranberry sauce
- 15 oz. French dressing
- dry onion soup mix packet
Mix together cranberry sauce, French dressing and onion soup mix.
Add the pork chops to the sauce, and refrigerate overnight.
Bake uncovered in a greased baking dish for 75 to 80 minutes at 325 degrees F. Pork chops should be cooked to an internal temperature of 145 degrees F to 160 degrees F.
Be sure the chops are completely covered with the sauce. Baste occasionally if desired.
Serve over rice.