Pork Chop Suey

Recipe by Peg1933
READY IN: 2hrs 30mins




  • If you have a pressure cooker, it does wonders in tenderizing the pork.
  • Cut pork into 1/2 inch cubes.
  • Slice celery thin on diagonal.
  • Slice onion into long slivers.
  • Slice mushrooms into small hunks.
  • Open cans of broth and bean sprouts.
  • Mix corn starch into water.
  • Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
  • Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
  • Stir and add onion, celery, then mushrooms.
  • Sprinkle in white pepper.
  • Let cook over medium heat, stirring often, until celery and onion slivers are tender.
  • Add chicken broth, soy sauce and bean sprouts.
  • Now add the molassas, and stir.
  • Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
  • Cover pot and simmer for at least an hour.
  • If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
  • Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
  • When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
  • Bring up heat just to the boil while stirring.
  • Lower heat and let "cook" for about 15 minutes.
  • Serve 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.
  • I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
  • The chop suey freezes well.
  • Enjoy!