Publisher Photo
Publisher Photo
I make this fast recipe often for weekday dinners. There are never any leftovers when this is the featured fare.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.

Ingredients

  • 1-1/2 pounds pork chop suey meat
  • 2 tablespoons vegetable oil
  • 1 cup sliced onion
  • 2-1/2 cups water
  • 1-1/2 cups sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 chicken bouillon cubes
  • 1 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • Hot cooked rice or mashed potatoes

Directions

In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender. Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes. Yield: 6 servings.
Originally published as Pork Chop Suey in Country Pork 1996, p56

Nutritional Facts

1 cup: 248 calories, 11g fat (3g saturated fat), 67mg cholesterol, 1130mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 26g protein.

  • 1-1/2 pounds pork chop suey meat
  • 2 tablespoons vegetable oil
  • 1 cup sliced onion
  • 2-1/2 cups water
  • 1-1/2 cups sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 chicken bouillon cubes
  • 1 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • Hot cooked rice or mashed potatoes
  1. In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender. Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes. Yield: 6 servings.
Originally published as Pork Chop Suey in Country Pork 1996, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Chop Suey

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sunshinewonder User ID: 8911591 277314
Reviewed Nov. 5, 2017

"My fiancee wants this again this week and I just made it last week! I used a different mushroom, a can of something can of something called whole peeled straw mushrooms, they were great.i also only had beef broth and bullion instead of chicken, but we both loved the dark richness this added, and we both grew up in chop-suey loving households, so I was nervous to change anything. I added a can of Chinese stir fry veggies because I wanted the mini corn and bean sprouts in it, this was besides the small can of water chestnuts and a small can of bamboo shoots. I increased the meat because I had a 2.25 pound pork serloin roast that I needed to use up, so that's what I cut up for my chop suey meat. With the added volume of ingredients I also added another 1/4 cup of soy sauce. I know it sounds like I changed a lot, but it tasted just like the old fashioned chop my mom used to make and I didn't add anything I hadn't seen in this dish before. I kept the ginger the same and cooked it by browning the meat first, as directed. I probably simmered it longer so the leaner cut of meat would be tender. I used my trusty enamel Dutch oven, my mom and my guy's mom used a crock pot, but I really like the meat browned first."

MY REVIEW
ddrury User ID: 3140419 22395
Reviewed Mar. 24, 2009

"I used this recipe, but replaced the pork with a piece of beef cooked in a crock pot for 5 hours with a package of onion soup mix. I added chinese vegetables, 1 can of water chestnuts. I used the ground ginger, cornstarch and soy sauce. It was the best homemade chop suey I have ever made.

Donna - Groveport, OH"

Loading Image