Pork Chop Suey Recipe: The Weeknight Dinner Champion

Craving a quick, flavorful, and satisfying dinner that won’t keep you chained to the stove for hours? Look no further! This Pork Chop Suey recipe is your answer. It’s a delightful fusion of tender pork, crisp-tender vegetables, and a savory sauce that will have your family clamoring for seconds. Forget takeout – this homemade version is healthier, tastier, and ready in under 30 minutes. Prepare to experience the magic of a classic dish reimagined for the modern kitchen. This isn’t your grandma’s chop suey (unless your grandma was a culinary genius!), this is a vibrant, fresh, and incredibly delicious meal that will become a staple in your weeknight rotation. Get ready to ditch the delivery menus and embrace the joy of homemade goodness!

Why This Recipe Works

This recipe stands out for several reasons. First, we use pork chops, which are readily available and offer a satisfying meaty bite. Second, the vegetables are stir-fried to perfection, retaining their crispness and vibrant colors. Third, the sauce is balanced – not too sweet, not too salty, but just right. Here’s a breakdown of why it all comes together so beautifully:

• Quick Cooking: The use of pork chops cut into bite-sized pieces ensures quick and even cooking.
• Flavorful Pork: A simple marinade infuses the pork with savory goodness, preventing it from becoming bland.
• Crisp-Tender Vegetables: Stir-frying at high heat preserves the texture and nutrients of the vegetables.
• Balanced Sauce: The sauce is a harmonious blend of soy sauce, oyster sauce, sesame oil, and cornstarch, creating a rich and glossy coating.
• Customizable: This recipe is a blank canvas! Feel free to swap out vegetables based on your preference or what you have on hand.

Ingredients

• Pork Chops: 1 pound, boneless or bone-in, cut into 1-inch pieces
• Marinade:
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
• Vegetables:
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup sliced mushrooms
  • 1 cup bean sprouts
  • 1 cup sliced celery
  • 1/2 cup water chestnuts, sliced
  • 1/2 cup bamboo shoots, sliced
• Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (optional, but recommended)
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper (optional)
• Garnish:
  • Sesame seeds (optional)
  • Chopped green onions (optional)
• Serving:
  • Cooked rice or noodles

Instructions

1. Marinate the Pork: In a medium bowl, combine the pork chop pieces with the marinade ingredients (soy sauce, cornstarch, ginger, garlic, and sesame oil). Toss to coat well. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
2. Prepare the Sauce: In a small bowl, whisk together the sauce ingredients (soy sauce, oyster sauce, cornstarch, chicken broth, sesame oil, and white pepper, if using). Set aside.
3. Stir-Fry the Vegetables: Heat a large wok or skillet over high heat. Add the vegetable oil. Once the oil is hot, add the sliced onion and stir-fry for 1-2 minutes, until slightly softened.
4. Add the Remaining Vegetables: Add the green bell pepper, red bell pepper, mushrooms, celery, water chestnuts, and bamboo shoots to the wok. Stir-fry for another 3-4 minutes, until the vegetables are crisp-tender.
5. Cook the Pork: Push the vegetables to one side of the wok. Add the marinated pork to the other side and stir-fry until browned and cooked through, about 3-5 minutes. Ensure the internal temperature reaches 145°F (63°C).
6. Combine and Thicken: Pour the prepared sauce over the pork and vegetables. Stir everything together to coat evenly. Bring the sauce to a simmer and cook for 1-2 minutes, until the sauce has thickened.
7. Add Bean Sprouts: Stir in the bean sprouts and cook for just 30 seconds, until slightly wilted.
8. Serve: Serve the Pork Chop Suey hot over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.

Tips for Success

• High Heat is Key: Stir-frying requires high heat to achieve that perfect crisp-tender texture for the vegetables. Make sure your wok or skillet is screaming hot before adding the oil.
• Don’t Overcrowd the Pan: If you’re using a smaller skillet, cook the pork and vegetables in batches to avoid overcrowding, which can lower the temperature and result in steamed, rather than stir-fried, ingredients.
• Prepare Ingredients in Advance: Chop all your vegetables and have the sauce mixed and ready to go before you start cooking. This will ensure a smooth and efficient cooking process.
• Adjust the Sauce to Your Taste: Feel free to adjust the amount of soy sauce and oyster sauce to your liking. If you prefer a sweeter sauce, add a touch of brown sugar or honey.
• Use Fresh Ingredients: Fresh vegetables will give you the best flavor and texture.
• Don’t overcook the pork: Pork chops tend to dry out if overcooked. The marinade helps keep them moist, but be sure to monitor the cooking time carefully.

Storage Instructions

Leftover Pork Chop Suey can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or stir-fry in a skillet until heated through. The sauce may thicken upon refrigeration, so you may need to add a splash of chicken broth or water when reheating.

FAQ

• Can I use different vegetables? Absolutely! Feel free to substitute any vegetables you like. Broccoli, carrots, snap peas, and snow peas are all great options.
• Can I use a different type of meat? Yes, you can substitute chicken, beef, or shrimp for the pork chops. Adjust the cooking time accordingly.
• Is oyster sauce necessary? Oyster sauce adds a depth of flavor, but if you don’t have it on hand or prefer not to use it, you can substitute it with an equal amount of soy sauce or hoisin sauce.
• Can I make this vegetarian? Yes, you can easily make this vegetarian by omitting the pork and using vegetable broth instead of chicken broth. Consider adding tofu or tempeh for protein.
• Can I freeze this? While you can freeze Pork Chop Suey, the texture of the vegetables may change slightly upon thawing. If freezing, allow the dish to cool completely before transferring it to an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

This Pork Chop Suey recipe is a testament to the fact that delicious and satisfying meals don’t have to be complicated or time-consuming. With its tender pork, crisp-tender vegetables, and flavorful sauce, it’s a guaranteed crowd-pleaser that will become a regular on your dinner table. So, ditch the takeout menus and embrace the joy of homemade cooking. This recipe is easy to customize, quick to prepare, and bursting with flavor. Enjoy!