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Pork Chop Suey

I make this fast recipe often for weekday dinners. There are never any leftovers when this is the featured fare.
  • Total Time
    Prep: 10 min. Cook: 55 min.
  • Makes
    6 servings


  • 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


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

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  • sunshinewonder
    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.

  • ddrury
    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