1/1 Photo of Pork Chop Suey
2 hrs 30 mins
Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.
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Units: US | Metric
- 5 -6 pork steaks
- 1 yellow onion
- 3 stalks celery
- 8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 (14 ounce) cans bean sprouts, undrained
- 4 tablespoons molasses
- 1/3 cup soy sauce
- 1 (14 ounce) can Swanson chicken broth
- 1/2 teaspoon white pepper
- 1/2 cup water
- 2 tablespoons cornstarch
- 1If you have a pressure cooker, it does wonders in tenderizing the pork.
- 2Cut pork into 1/2 inch cubes.
- 3Slice celery thin on diagonal.
- 4Slice onion into long slivers.
- 5Slice mushrooms into small hunks.
- 6Open cans of broth and bean sprouts.
- 7Mix corn starch into water.
- 8Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
- 9Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
- 10Stir and add onion, celery, then mushrooms.
- 11Sprinkle in white pepper.
- 12Let cook over medium heat, stirring often, until celery and onion slivers are tender.
- 13Add chicken broth, soy sauce and bean sprouts.
- 14Now add the molassas, and stir.
- 15Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
- 16Cover pot and simmer for at least an hour.
- 17If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
- 18Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
- 19When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
- 20Bring up heat just to the boil while stirring.
- 21Lower heat and let "cook" for about 15 minutes.
- 22Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
- 23I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
- 24The chop suey freezes well.
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Nutritional Facts for Pork Chop Suey
Serving Size: 1 (386 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 338.7
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 4.9 g
- Cholesterol 66.3 mg
- Sodium 1417.9 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 4.5 g
- Sugars 17.1 g
- Protein 30.9 g