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Home > Pork chop suey

Pork chop suey

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Pork
Category Meat
Meal Lunch; Dinner
Type Main Dish
Cuisine Chinese
Diet Low Calorie; Low Fat; High Protein


  • 1 cup reduced-sodium chicken broth 

  • 3 tablespoons reduced-sodium soy sauce 

  • 2 tablespoons molasses, preferably blackstrap

  • 1/4 teaspoon freshly ground black pepper 

  • 5 teaspoons cornstarch 

  • 2 tablespoons canola oil, divided

  • 1 pound pork tenderloin, trimmed, halved lengthwise, and cut into 1/4-inch-thick pieces

  • 1 medium onion, slivered

  • 1 medium red bell pepper, thinly sliced

  • 3 cups mung bean sprouts 

  • 1 tablespoon fresh ginger, minced



  • Mix the broth, soy sauce, molasses, and pepper in a bowl. Transfer 2 tablespoons of the mixture to a smaller bowl and stir in the cornstarch until combined.

  • Cook the pork in 1 tablespoon of oil in a skillet over medium heat. Stir frequently and cook about 2-3 minutes or until most of the pink is gone. Transfer to a plate.

  • Raise the heat to medium-high, add the remaining oil, onion, bell pepper, sprouts, and ginger, and cook for 3 minutes. Add in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Decrease the heat to medium, add the cornstarch mixture and pork, and cook about 1 minute or until slightly thickened.


Nutrition (per serving)

  • Calories: 280 cal

  • Total fat: 10g

  • Saturated fat: 1g

  • Monounsaturated fat: 5g

  • Cholesterol: 74mg

  • Sodium: 504mg

  • Potassium: 957mg

  • Carbohydrate: 21g

  • Fiber: 3g

  • Sugars: 7g

  • Protein: 28g