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Betty Crocker’s pork chop suey recipe brings that nostalgic, homey comfort of a classic American-Chinese dish right to your kitchen table. Growing up in small-town Georgia, I remember my grandmother’s wok-tossed pork chops—tender, aromatic, and packed with the familiar flavors of soy, ginger, and garlic.
This version keeps that homestyle heart while adding a restaurant-worthy wok technique for crisp-tender pork and vibrant vegetables.
The secret lies in the sauce—a balanced blend of soy, brown sugar, and a touch of vinegar that caramelizes beautifully as it reduces. Thinly sliced pork chops cook quickly in the wok, absorbing the sauce while staying juicy, and the vegetables add color and crunch.
It’s the kind of dish that feels familiar yet elevated, perfect for a weeknight dinner that still feels special.
What you’ll end up with is a sizzling wok of golden-brown pork, crisp bell peppers, and snap peas tossed in a glossy, savory sauce. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect mix of tenderness and bold flavor.
This is comfort food at its finest—simple enough for a busy night but impressive enough for guests.
Serve it over steamed rice or noodles, and don’t forget the garnish of sliced green onions for that final pop of freshness. Here’s how to bring Betty Crocker’s timeless pork chop suey to life in your kitchen.
Ingredients for betty crocker pork chop suey
Pantry staples and fresh veggies transform into nostalgic pork chop suey with wok-worthy flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 1 ½ lb | Thinly sliced, 1/4-inch thick |
| Green Bell Peppers 🌶️ | 1 whole | Sliced into thin strips |
| Snap Peas 🌱 | 1 ½ cups | Fresh or frozen, thawed |
| Yellow Onion 🧅 | 1 whole | Thinly sliced, white part only |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Ginger 🌿 | 1 ½ tbsp | Finely grated, peeled |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍯 | ¼ cup | Packed, light variety |
| Rice Vinegar 🍋 | 1 tbsp | White or seasoned |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
| Steamed White Rice 🍚 | 2 cups | Cooked, for serving |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The pork chops are the star—boneless cuts slice easier, but don't skip trimming fat for cleaner searing. Costco or your butcher's counter often have pre-sliced pork for stir-fry. If you're slicing yourself, freeze the meat 30 minutes first for cleaner cuts. Snap peas? Trader Joe's frozen are my go-to—they're pre-trimmed and just as crisp as fresh. Ginger loses potency fast, so buy small amounts and store it in the freezer once opened. For the sauce, low-sodium soy sauce gives you more control over salt levels.
No soy sauce? Coconut aminos work in a pinch, though the flavor will be subtly different. Brown sugar substitute? Honey or maple syrup at the same amount—just know it'll caramelize faster. Sesame oil out of reach? Toasted peanut oil adds a similar nutty aroma. Fresh ginger too spicy? Powdered ginger at half the amount mellows it out. The green onions? Freeze any extras—they'll keep for months and still add freshness when thawed. For the rice, jasmine or basmati has a nicer texture than long-grain white, but whatever you've got works.
This sauce keeps for 5 days in the fridge, but the pork chops are best eaten fresh. Double the sauce if you're feeding a crowd—it reheats beautifully. Store leftovers in airtight containers with a paper towel on top to absorb any moisture. Freezes for 3 months if you're meal prepping. The rice? Cook extra—it's perfect for lunches the next day.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s effortless—just toss everything (pork, peppers, peas, onions) into one skillet, stir, and let Betty Crocker’s sauce work its magic. No chopping boards, no extra pots, and honestly? That’s my kind of dinner.
- Garlic-Pork Bliss: The boneless pork chops stay juicy while soaking up the sauce, and that minced garlic? It’s next-level—caramelized just enough to make every bite taste like a hug. (Yes, even on a Tuesday night.)
- Leftover Hero: This dish begs for seconds—and thirds—because it reheats like a dream. Pack it for lunches, freeze half for lazy days, or serve it cold in wraps. My kids’ favorite? The next-day leftovers with rice.
- Budget-Friendly Feast: You’re getting protein, veggies, and flavor for pennies—no fancy ingredients, just smart swaps. Snap peas and bell peppers bulk it up, while the onion and garlic add depth without breaking the bank. My wallet thanks me.
Step-by-step instructions for Betty Crocker's pork chop suey
Here's how to bring homey comfort to your wok-tossed pork chop suey with this simple, flavor-packed method.
Prep and Marinate the Pork Chops
Slice the 1.5 lb boneless pork chops into ¼-inch thick strips against the grain for tender bites. Transfer to a bowl and add the 0.5 cup soy sauce, 0.25 cup brown sugar, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Mix until the pork is evenly coated and let it marinate for at least 15 minutes at room temperature. This step infuses the meat with deep umami and caramelized sweetness that builds during cooking.
While the pork marinates, slice the 1 whole yellow onion into thin strips and cut the 1 whole green bell pepper into thin strips as well. These will cook quickly and add vibrant color and crunch to your dish. I like to keep the marinade in a separate bowl to avoid over-soaking the pork—just enough time to flavor without making it mushy.
Sear the Pork and Build the Sauce
Heat 2 tablespoons vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Add the marinated pork strips in a single layer and let them sear undisturbed for 2-3 minutes until they develop a golden crust. This initial sear locks in juices and creates that classic wok-tossed texture. Once browned, remove the pork and set it aside on a plate.
In the same wok, add the sliced yellow onion and green bell pepper. Stir-fry for 3-4 minutes until softened but still vibrant. Add the 4 cloves minced garlic and 1.5 tablespoons finely grated fresh ginger, cooking for 30 seconds until fragrant. This aromatic base forms the flavor foundation for your dish—don't skip this step, as it transforms ordinary ingredients into something extraordinary.
Wok-Toss Everything Together
Return the seared pork to the wok and add the 1.5 cups snap peas. Stir-fry for 2-3 minutes until the snap peas brighten in color and the pork reaches 160°F internally. The high heat and quick cooking ensure the vegetables stay crisp while the pork remains tender. Here's the thing—don't overcrowd the wok. Work in batches if needed to maintain that signature wok-tossed texture.
Pour in the reserved marinade from the pork and let it simmer for 1-2 minutes until slightly reduced. The sauce should coat the ingredients lightly but not be overly saucy. Taste and adjust seasoning with 1 teaspoon salt and ½ teaspoon black pepper if needed. The balance of sweet, salty, and umami should sing in every bite.
Finish and Serve Over Rice
Remove the wok from heat and stir in the 3 whole sliced green onions for a fresh finish. These add a bright, oniony crunch that cuts through the richness of the dish. Let the pork chop suey rest for 2-3 minutes before serving—this allows the flavors to meld together perfectly.
Serve immediately over 2 cups steamed white rice, spooning the pork and vegetables evenly over each serving. The rice soaks up the delicious sauce while providing a neutral base that lets the flavors shine. Garnish with extra green onions if you like, and enjoy this comforting, restaurant-style dish right at home.
Pro Tips For Making Betty Crocker Pork Chop Suey
- Sear the Pork First: Walk away from the recipe’s "cook pork in sauce" step—this isn’t stir-fry, it’s suey. Hit your boneless chops in a screaming-hot pan with 1 tablespoon oil for 2-3 minutes per side until they’re golden, not pink. I learned this the hard way when my sauce turned into a sad, watery stew instead of the rich, caramelized base it should be.
- Dice Onion Like Dice: Tiny, even pieces—no bigger than ¼-inch cubes—so they melt into the sauce instead of sitting like stubborn rocks. My grandmother swore by this, and she was right: the onion should disappear by the end, not just soften. Use a sharp knife or a food processor (pulse, don’t grind) for consistency.
- Skip the Crowding: If you’re cooking the pork in the sauce, add it in batches. Too much at once drops the temperature, and you’ll end up with steamed pork instead of seared. Work in 2-3 chops per pan, then remove to a plate while you finish the rest—your sauce will thank you.
- Blister the Peppers: Toss your green bell peppers in the same pan the pork just left, cut-side down, for 30 seconds before adding them to the sauce. That quick char adds depth the recipe’s bland instructions miss. Snap peas can go in raw—they’ll soften fast—but don’t skip this step for the peppers.
Perfect pairings for betty crocker pork chop suey
Classic Side Pairings
Steamed jasmine rice is non-negotiable for this dish—its delicate floral notes complement the bold sauce without overpowering. I recommend cooking 2 cups uncooked rice (about 4 cups cooked) in a rice cooker with 2.5 cups water for perfect texture.
For a heartier option, serve with egg fried rice—scrambled eggs mixed into leftover rice with a splash of soy sauce and green onions. 🍚
Fresh Vegetable Boosts
Add a side of quick-pickled cucumbers to cut through the richness. Thinly slice 1 English cucumber, toss with 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of red pepper flakes, then let sit for 15 minutes.
Alternatively, a simple steamed bok choy with a drizzle of sesame oil adds freshness and color. I keep a bag of pre-washed bok choy in my fridge for easy prep.
Crunchy Garnishes
Top your pork chop suey with toasted sesame seeds and crushed peanuts for texture contrast. Toast 1 tbsp sesame seeds in a dry pan over medium heat for 1-2 minutes until golden, then sprinkle over the dish.
For peanuts, lightly toast 2 tbsp crushed peanuts in the same pan and add them last. These garnishes elevate the dish from homey to restaurant-worthy. 🌟
Beverage Pairings
A crisp juniper-infused gin and tonic balances the dish's sweet and savory notes perfectly. I like Hendrick's Gin with a twist of lime and a splash of tonic water.
For non-alcoholic options, sparkling green tea (like Hain Celestial brand) adds a refreshing contrast. The effervescence cleanses the palate between bites, making every spoonful taste fresh.
Dipping Sauces
Serve with a small bowl of sweet chili sauce for dipping—mix 2 tbsp chili garlic sauce with 1 tbsp honey and a splash of rice vinegar. For a tangier option, blend 2 tbsp hoisin sauce with 1 tbsp lime juice and a pinch of red pepper flakes.
These sauces let everyone customize their experience, whether they prefer sweet, spicy, or tangy flavors. 💫
Nutrition facts
Frequently asked questions
Can I use chicken instead of pork in this recipe?
Swap the pork chops for 1.5 lb boneless chicken thighs or breasts, sliced into ¼-inch strips. Chicken cooks faster than pork, so reduce the stir-fry time to 1-2 minutes to avoid drying it out. The marinade will still work perfectly, but you may want to add an extra ½ teaspoon cornstarch to the sauce for slight thickening.
How do I make this recipe gluten-free?
Replace the soy sauce with ½ cup gluten-free tamari or coconut aminos and check that your brown sugar is certified gluten-free. For extra insurance, use a dedicated wok or skillet that hasn't been exposed to gluten-containing ingredients. The flavor will be slightly different but still delicious.
Can I prep the marinade ahead of time?
Yes! Mix the marinade ingredients (soy sauce, brown sugar, vinegar, and sesame oil) up to 3 days ahead and store it in an airtight container in the fridge. When ready to cook, simply add the pork chops and let them marinate for 15-30 minutes before cooking. The flavors will still develop beautifully.
Why does my pork chop suey turn out mushy?
Overcrowding the wok or cooking at low heat causes soggy vegetables and rubbery pork. Work in batches if needed, and always use medium-high heat for that signature wok-tossed texture. Also, don't overcook the pork—it should reach 160°F internally in 2-3 minutes of stir-frying.
What's the best way to reheat leftovers?
Reheat in a clean wok or skillet over medium heat with 1 teaspoon vegetable oil for 2-3 minutes, stirring constantly. Avoid microwaving—it makes the pork dry. For extra crispiness, add a splash of water or broth to the pan to steam the vegetables slightly.