Coke Pork Chops

"Coke and ketchup teamed together to make a tasty sauce for pork chops! Great served over mashed potatoes or buttered noodles. Another simple and quick recipe from Busy Womans Cookbook."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:


  • 2 tablespoons oil
  • 6 pork chops
  • 1 cup ketchup
  • 1 cup Coca-Cola
  • 1 small onion, chopped about 1/2 cup


  • Brown both sides of chops in oil in skillet with onion.
  • Mix ketchup and coke together and pour over chops.
  • Cook on low about 35 minutes until tender.

Questions & Replies

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  1. Kerry G
    I have to admit, I was unsure about the combination of ketchup and cola, but the reviews were so good I decided to try it. It was too hot to cook on the stove, so I baked the boneless chops at 350 degrees for about 40 minutes. I followed the recipe exactly, but I used Coke Zero instead of regular Coke b/c the store was out of regular. I also added about 1 tsp of cayenne pepper to the sauce to give it a little kick. I poured the onions on top of the pork and then added the sauce and baked it all together. The sauce was thick when I put it on, but the juice from the pork watered it down a bit, but we just spooned it on top when we served it. I was surprised how tasty such a simple sauce could be, both my husband and I enjoyed this alot. Thanks for sharing, we will definitely make this again.
  2. Anne Co
    YUM! We have 2 very picky eaters and they couldn't get enough! Of course, having them watch me pour Coca-Cola into the wok helped a lot. :D Also, I found that bone-in chops won't come out dry... tastier, too! Thanks for the recipe!
  3. Lori Mama
    Lovely chop. I scaled back on the sauce amounts, since there were only 3 of us. I don't have much success with cooking pork on the stove top, so baked them in the oven. Came out nice and moist and tender. :)
  4. Lazarus
    Good recipe. The sauce was VERY runny after the chops were cooked,which made the meat somewhat bland. I reduced the liquid to 1/4, making it nice and thick. The thickened sauce improved the flavour dramatically. I should also note that I used thick loin chops, which definitely required the aid of the thickened sauce to achieve full flavour. Would make again.
  5. Wendy-Bob
    We really enjoyed this. I have made it twice now: The first time I made it as directed (only with loins instead of chops) and it was good but too runny. I baked in the oven and the pork was so nice and tender and the flavour nice and mild. The second time I did it on the stove so that I could reduce the sauce down. This worked better for the sauce, but the chops weren't so tender and the sauce was almost too rich for us. There's no pleasing some people! :o) So next time I'm gonna make less sauce and bake it in the oven and hopefully that'll be spot on for us. This got the seal of approval from my picky other half, which is praise indeed, and we'll definitely be having this again - no matter how I end up making it! Thanks Laurie!


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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