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Pork Chop Suey

Pork Chop Suey

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beulahmae

This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 672 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
  2. Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
  3. Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
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Reviews

LYNBOB
58
1/10/2004

This was a great recipe. I modified it by using left over pork and instead of peppers and mushrooms I used bean sprouts and green beans. I would make this again using left over chicken or meat. I sprinkled top with chow mein noodles.

BOGIEGOLFR
40
1/25/2005

I love chop suey and this recipe is as good as I have had from any chinese restaurant. I am making this for the third time today and can't wait until dinner time. I am going to modify the recipe today to use a can of straw mushrooms instead of fresh. Thank you Sandee.

ALYSSIA
27
11/10/2003

This recipe was great! The sauce thickened just right. I didn't use the sherry or water chestnuts (my sister doesn't like them) so it could have had a little more flavor with those. I used cut up pork chops instead of tenderloin and it was fine. This recipe went over great and I will be using it often. Thanks Sandee!