Pork Chop Suey

Busy weeknights call for comforting classics, and this old-school pork chop suey is always a winner in my house. It’s packed with colorful veggies, smothered in a flavorful stir fry sauce, and—believe it or not—even my picky kids clean their plates when this is on the menu!

We love serving it over chow mein or fluffy rice for a meal that feels like a warm hug. Sometimes, I’ll turn it into a fun “takeout” night with egg rolls, fried rice, and all the extras. It’s the kind of dish that’s not just dinner—it’s an experience!

Recipe Ingredients

This easy pork chop suey recipe has all the ingredients you know and love to make a perfectly mouthwatering stir fry sauce, and it’s all very quick to make!

For the Sauce

• Chicken Broth: The sauce starts with half a cup of broth. Low-sodium is my go-to.
• Soy Sauce: You’ll need 1/4 cup of soy sauce, as well. Again, I opt for low-sodium soy sauce. Tamari is a good substitute, and you can also use coconut aminos.
• Garlic: Mince or press 3 cloves of garlic.
• Cornstarch: Have ready 1 tablespoon of cornstarch, for thickening.

For the Pork

• Oil: I use 2 tablespoons of vegetable oil, for sautéing.
• Pork: You’ll need a 1-pound pork tenderloin, trimmed and cut into bite-sized pieces.
• Salt & Black Pepper: Used to season the pork.

For the Vegetables

• Celery: Thinly slice 2 celery ribs.
• Onion: You can use any type of onion; I usually use yellow onion, but white onion is good, too. Slice it up thinly.
• Red Pepper: Cut 1 small red bell pepper into thin strips.
• Mushrooms: Have ready 2 cups of sliced mushrooms.
• Green Onions: For garnish.

How to Make Pork Chop Suey

Making this classic takeout dish is simple! First, cook the meat to juicy perfection, then stir-fry the veggies, and finally, toss everything together in that rich, flavorful sauce! Follow along below.

• Make the sauce: In a small mixing bowl, whisk together the chicken broth, soy sauce, garlic, and cornstarch, and set aside.
• Cook the pork: Heat your vegetable oil in a wok or large skillet set over high heat. Add the pork pieces and stir fry for about 3 to 4 minutes or until browned and cooked through. Remove them from the wok and set aside.
• Cook the veggies: Add the celery, onions, pepper strips and mushrooms to the wok or skillet and fry over high heat for 4 minutes, or until softened.
• Add the prepared sauce: Stir the previously prepared sauce into the veggies and bring to a boil, cooking for 1 to 2 minutes, or until thickened.
• Finish cooking: Add the pork and pork juices back into the veggie mixture and cook for 30 seconds or until heated through. Remove from the heat, garnish your pork chop suey with green onions, and serve.

Serving Suggestions

Pork chop suey is traditionally served with chow mein noodles or a bowl of steamed rice, but you can also try it with a low-carb twist like homemade cauliflower rice. For something fun and unique, pair it with my stir-fried zoodles—they’re easy to make and a great way to add extra veggies! And if you’re in the mood for something crispy, my crab rangoon wontons are a perfect side to complement the saucy goodness of chop suey.

How to Store and Reheat Leftovers

• Fridge. To store your pork chop suey leftovers, place them in an airtight container and refrigerate for 3 to 4 days. You can repurpose them in pork tacos.
• Freezer. Place cooled chop suey in freezer bags and freeze it for 3 months. Thaw it overnight in the refrigerator before reheating.
• Reheating. To reheat them, place the leftovers in a covered skillet or saucepan over low heat. Cook until just heated through.

More Chinese Take Out Inspired Recipes

Put down the phone and make a take out inspired dish of your own instead! These recipes are easy to make and so much healthier.

• Easy Kung Pao Chicken
• Kung Pao Beef
• Bourbon Chicken
• Shrimp Fried Cauliflower Rice
• Easy Chinese Hot Pot