PORK CHOP AND ONION RECIPE RECIPES

Name: Pork Chop Suey
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6-8 serving(s)
Ingredients: 5 -6 pork steaks; 1 yellow onion; 3 stalks celery; 8 -10 fresh white mushrooms (or 2 small cans of stems and pieces); 1 tablespoon vegetable oil; 2 tablespoons butter; 2 (14 ounce) cans bean sprouts, undrained; 4 tablespoons molasses; 1/3 cup soy sauce; 1 (14 ounce) can Swanson chicken broth; 1/2 teaspoon white pepper; 1/2 cup water; 2 tablespoons cornstarch

PORK CHOP SUEY RECIPE - FOOD.COM - FOOD.COM - RECIP…

Pork Chop Suey Recipe - Food.com - Food.com - Recip… image

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.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

5 -6 pork steaks
1 yellow onion
3 stalks celery
8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 (14 ounce) cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 (14 ounce) can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch

Steps:

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!

Nutrition Facts : Calories 338.7, FatContent 13, SaturatedFatContent 5, CholesterolContent 66.3, SodiumContent 1417.9, CarbohydrateContent 28.4, FiberContent 4.5, SugarContent 17.1, ProteinContent 31

PORK CHOP SUEY RECIPE - FOOD.COM

Pork Chop Suey Recipe - Food.com image

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.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

5 -6 pork steaks
1 yellow onion
3 stalks celery
8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 (14 ounce) cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 (14 ounce) can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch

Steps:

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!

Nutrition Facts : Calories 338.7, FatContent 13, SaturatedFatContent 5, CholesterolContent 66.3, SodiumContent 1417.9, CarbohydrateContent 28.4, FiberContent 4.5, SugarContent 17.1, ProteinContent 31

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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.
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From noreciperequired.com
Reviews 3.5
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Mighty meatballs get the super-food treatment with epic gravy and bread for dunking.
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Total Time 1 hours 15 minutes
Calories 591 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
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9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
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