Creamy pork chop suey is a quick and easy comfort food meal is perfect for a busy weeknight. It is simple but delicious and comes together in a jiffy.
Whip up this creamy pork chop suey for a great family dinner. It is such a simple recipe, but one that everyone is sure to love.
It is ready to eat in about a half hour and takes very few ingredients. Make a quick vegetable and dinner is ready to go!
This was always one of my family’s favorite dinners growing up and it is still a hit today.
If you are looking for a traditional Chinese dish, you are in the wrong place. I don’t think Chinese food usually uses a can of cream of mushroom soup.
However if you are looking for a delicious and easy family meal, you are definitely in the right place. This recipe has been a staple in my family for as long as I can remember.
It is quick and easy to make, which was perfect for my mom who was raising 6 busy kids. It is also perfect for us after a long day at work when we come home hungry and tired.
This American chop suey recipe is made from ground meat and rice, making it affordable and easy. You don’t need a large wok, or any fancy ingredients to make it.
You could very easily substitute in ground beef or use chicken for a chicken chop suey twist on creamy chicken and rice. You can easily adapt it to your taste preferences and make it a favorite dish at your house as well.
Some members of our family like putting the crunchy chow mein noodles on top for more texture. I personally like eating it plain, that lets the creamy comfort food aspects of this dish shine through.
Either way it is delicious. Serve it with some broccoli or green beans to have a super quick and balanced meal.
What MiMi had to say about the recipe in 2015:
Shortly after pops and I got married, Marlene invited us over to dinner. She made us a pork chop suey dinner.
I really enjoyed it a lot but didn’t have the recipe when I went to make it. This is the version I came up with when trying to match the taste.
I’m anxious to see Marlene’s recipe to see how different it is from the one I made up. Our family really enjoys this dinner.
K.C. has even requested it for a birthday dinner. It is one of his favorites.
Frequently Asked Questions
What is chop suey?
Chop Suey was created in the United States as a way to bring a version of Chinese cuisine here. It is a mix of odds and ends, usually including thick chow mein noodles or white rice. It can include a variety of different vegetables like bok choy, green bell peppers, snow peas, onions and proteins such as chicken breast or pork.
What is chop suey sauce made of?
Usually chop suey has a savory sauce made of soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water. Obviously this recipe plays to American taste buds even more even more with a can of cream of mushroom soup.
Can I add more vegetables to this recipe to make it a one pot meal?
Yes! There are a lot of great ingredients you can stir in to make this a complete meal. Bamboo shoots, or water chestnuts would add great texture. Spring onions, snap peas, baby corn or mushrooms would be great too.
More recipes from Aunt Marlene:
MiMi also highly recommends Marlene’s meatballs. They were one of the first recipes she suggested when I started collecting family favorites.
Her sour cream cookies have always been super popular. They are soft, not too sweet and super delicious.
Her carmelettes are a favorite with her girls at Christmas time. They are a rich buttery oatmeal dough with caramel and chocolate in the middle.
But my favorite has always been her fudge icing. It is perfect for pouring over brownies or rice krispie treats and can easily be made into a hot fudge sauce.
Or for another fun ground pork recipe, try making caramel pork rice bowls in the instant pot. It’s not one from Marlene, but it is a fun spicy Asian style meal that is worth a try.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 lb ground pork
- 1 onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground ginger
- 3/4 cup long grain white rice
- 14.5 oz can drained bean sprouts
- 10.5 oz can cream of mushroom soup
- 10.5 oz milk (use the soup can to measure)
- 1/4 cup reduced sodium soy sauce
- In skillet, mix together pork, onion, garlic, black pepper and ginger. Brown over medium high heat until pork is thoroughly cooked. Drain excess grease.
- Add rice and cook until lightly toasted
- Stir in bean sprouts, soup, milk and soy sauce
- Cook and stir occasionally until just about to boil. Cover, reduce heat to medium low and simmer until the rice is done, about 20 minutes.
- Serve with crunchy chow mein noodles and green beans
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Amount Per Serving: Calories: 260Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 612mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 19g
All nutritional information is estimated and will depend on the exact ingredients you use.