Pork Chop Suey

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 6-8

    • About This Recipe

    “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.”

    Ingredients

  • 5 -6pork steaks
  • 1yellow onion
  • 3stalkscelery
  • 8 -10fresh white mushrooms( or 2 small cans of stems and pieces)
  • 1tablespoonvegetable oil
  • 2tablespoonsbutter
  • 2 (14ounce) cans bean sprouts, undrained
  • 4tablespoonsmolasses
  • 1/3 cupsoy sauce
  • 1 (14ounce) cans Swanson chicken broth
  • 1/2 teaspoonwhite pepper
  • 1/2 cupwater
  • 2tablespoonscornstarch

    • Directions

  • 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!

    • Reviews

  • “I made this via the pressure cooker method.It turned out great.The suggestion to adjust the salt/sweet flavors is well taken.For my tastes I needed to modify a bit.Very easy to make.I will definitely whip this up again.”

  • “If this is better the second day, I’m going to have a great dinner!I added more molasses and towards the end I put in already cooked chinese egg noodles….It was heaven and almost got polished off by two people! Thanks so much!”

  • “VERY GOOD !!!!I made it with Beef.I think it would be very good with chicken too with very little “adjustment”.I’m going to try this with pork and with chicken (not at the same time though).”

  • “This was just like my moms!Left out the sprouts and added water chestnuts.After I browned everything put it in the crockpotMy kids ate it up.Cant wait to tell my sister.”

  • “This is how I remember my mother making it.The molasses is the key.I add canned chop sueyveggies and sliced water chestnuts.Needless to say, I really enjoyed this recipe.Thank You for posting.”

  • “Oh my goodness!I made this for my family and we all loved it.I had some bean sprouts in the fridge that needed to be used up and went on a hunt to use them up.I found you recipe and am so glad I did.I can’t wait to make this again….soon!We loved it.I had no celery in the house so we decided to sub in shredded cabbage and it was really good.We all said we wnat to try with the celery, so next week it is……thank you for sharing your recipe with us.Its a keeper in our house!”

  • “Delicious! I made the recipe as directed using beef. A sa matter of fact, I made this dish with sliced tenderloin – a bit of a splurge. I used beef broth and fresh bean sprouts and I added pea pods for color. The molasses gives this dish a deep rich flavor.”

  • “This is just the way I remember it.I love this recipe!!I have oyster sauce in the fridge, and may try it instead of molasses next time.This dish is definitely “in my rotation!!!”I follow the recipe to the T, but may try fresh bean sprouts next time (not available when mom was making this in the 1950’s in northern Wisconsin, lol) and I usually buy pork for chop suey, because it is available in grocers now…GREAT RECIPE, 6 stars!!!”

  • “This is an excellent recipe. I used a pressure cooker and it beautifully tenderized the Russian Boar stew meat I used from the harvest I made last year. Wonderful flavor. I added a bit of garlic to the celery and onion as we like garlic in almost everything.”

  • “Very good flavor.Surprised about molasses .it pasyes to taste.Will make this agin for sure.”

  • “and it was great. I agree with the other chefs that you cannot omit the molasses.I think that originally this ingredient was used out west because the could not get cantonese oyster flavored saucewhich is almost identical. It has that deep beefy enriched tastethat you are looking for in the dish. The only thing I changed was I had leftover pork from a suckling pig I made for the holiday so my cooking time was really only about a half hour to let the floros blend. I served it over white rice and am looking forward to the leftovers.”

  • “I love this recipe, and it makes a large amount too!I also used a can of chinese vegetables with left over country ribs.This was fantastic and should get 10 stars!”

  • “I changed this a little but it is a great recipe.I made half a recipe and used 1/2 lb. hamburger for the pork, beef broth instead of chicken.followed the rest as written.Just goes to show you can use any meat and it is still great.We topped ours with crunchy show mein noodles.”

  • “I made the dish with whole center cut chops in a pot.I used lachoy chop suey vegatables in a can so I eliminated the celery and bean sprouts since they were already in the can.I added fresh mushrooms and yellow onions.I didn’t follow the preparations instructions throughly, therefore I ended up with the vegetables, stock, corn starch, soy sauce all in one pot.After I fried the chops I added the mixture to the chops and cover for 40 minutes or so and it came out delicious!Next time I would of used fresh sprouts, and celery.I just wanted to try something different for my chops!I would recommend!”

  • “Very similar to my Mom’s recipe, which came from the 1950 Ladies Home Journal cookbbok.DO use the Molasses, it really does something for the dish. We ate this growing up in the Midwest when there were not many Chinese options for dining out.Mom served it on those crunchy chow mein noodles that came in a can (La Choy) Today I serve it on rice. Thanks Peg, for the trip down memory road!!”

  • “Just like my late mother’s recipe (except for the molasses) that I’ve been making for 54 years.Will try it today using fresh sprouts and mushrooms.We sprinkle a few rice noodles for a garnish.”

  • “Hubby and I both really liked this. I used 1/2 pkge of sliced fresh mushrooms. Also a bunch of fresh bean sprouts-might use more next time. They cooked down. We had it served over brown rice. Thankyou!”

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