Pork Chop Suey

Pork Chop Suey

beulahmae

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

51 m servings 194 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 57
  1. 80 Ratings

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Most helpful positive review

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...

Most helpful critical review

I thought this recipe lacked flavor. It was very bland. None of my family cared for it and we usually love stir-fry recipes.

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Least positive
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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 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...

I've been looking for a good pork chop suey recipe and have found it! I followed with what some other reviewers did and used 2 cans of bean sprouts instead of bok choy...also I don't care for m...

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 cu...

This was delicious! I didnt have Sherry so I asked some members of AR and substituted vinegar and red wine. Turned out great. I will make this again. I served it with rice and chow mein nood...

This is an excellent recipe. I have made this several times and my wife, who can be picky, always loves it. The cooking goes quickly. Be certain to leave lots of time for the chopping.

I used this recipe for its sauce -- I used what veggies I had on hand and left over cooked chicken breast. We both enjoyed it very much. (Don't understand why some other reviewers are leaving ou...

I thought this recipe lacked flavor. It was very bland. None of my family cared for it and we usually love stir-fry recipes.

perfect as is. i just added some different veggies that i like - bamoo shoots and bean spouts and left out the bok choy

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