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Pork Chop Suey from EatingWell

Rated as 4 out of 5 Stars

"This chop suey recipe is an easy way to enjoy a Chinese restaurant favorite healthier at home."
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Ingredients

30 m servings 251 cals
Original recipe yields 4 servings

Directions

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  • Ready In

  1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
  3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

Footnotes

  • Recipe Tips & Notes:
  • Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.
  • By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts


Per Serving: 251 calories; 10 g fat; 19.4 g carbohydrates; 21.1 g protein; 50 mg cholesterol; 474 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I found this recipe to be very tasteful.The ease in preparation came by preparing the vegetables in the morning.I used boneless pork chops and sliced these also marinating the slices the night ...

Most helpful critical review

We found it did not have as many layers of flavors that we look forward to when eating Asian food. The textures were there, just needed more flavor. The first thing we all did was add Srirac...

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I found this recipe to be very tasteful.The ease in preparation came by preparing the vegetables in the morning.I used boneless pork chops and sliced these also marinating the slices the night ...

This recipe was really great of course I added bok choy, reconstituted shiitake mushrooms, bamboo shoots, Green pepper, celery and made four times the original servings for a giant pot that I c...

We found it did not have as many layers of flavors that we look forward to when eating Asian food. The textures were there, just needed more flavor. The first thing we all did was add Srirac...

10/14/2016

I made 2 changes: substituted Worcestershire sauce for soy sauce and left out sprouts. I also used yellow, red, green, and orange bell peppers---very pretty! My sister does not really care for ...

We followed the recipe with one exception: we added a can of sliced water chestnuts. The dish was bland and had an off putting aftertaste. We used canned mung beans instead of fresh, though the ...

I had never tried even considered making chop suey before. It was surprisingly easy and I giggled through dinner it was so good. I had used our new sprouting jar for the 1st time and was lookin...

Such a great and healthy/light recipe. I love that it's healthy and my family all loves it.