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Betty Crocker's pork chop suey recipe brings classic comfort food to your stovetop with minimal effort. This one-pan stir-fry transforms tender pork chops and fresh vegetables into a flavorful dish that tastes like a home-cooked restaurant meal.
I've adapted the traditional recipe to work perfectly in a home kitchen, using simple techniques that deliver restaurant-quality results every time.
The secret lies in proper pork chop preparation—searing them to golden perfection before adding the vegetables and sauce. This ensures tender meat with a flavorful crust, while the stir-fry method keeps everything vibrant and full of texture.
The sauce reduction is where the magic happens, creating a rich, savory glaze that coats every bite.
By the time you're done, you'll have a dish that's hearty enough for a family dinner but simple enough for a weeknight meal. The combination of tender pork, crisp-tender vegetables, and that perfect sauce makes it a standout dish that's sure to become a favorite.
Serve it over rice or noodles for the full experience.
This recipe honors the classic while making it accessible for home cooks. Whether you're recreating a nostalgic family meal or introducing chop suey to new generations, this version delivers on both tradition and convenience. Let's get started on creating this comforting stir-fry masterpiece.
Ingredients for betty crocker pork chop suey
Pork chops, fresh vegetables, and Asian pantry staples—this one-pan stir-fry brings restaurant-quality suey to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 1 ½ lb | Center-cut, 1/2-inch thick |
| Yellow Onion 🧅 | 1 whole | Sliced into thin strips |
| Carrots 🥕 | 3 medium | Julienned into matchsticks |
| Green Bell Pepper 🍅 | 1 whole | Sliced into thin strips |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced for aroma |
| Fresh Ginger 🌿 | 1 inch | Peeled and finely grated |
| Soy Sauce 🍶 | ⅓ cup | Low-sodium preferred |
| Oyster Sauce 🍲 | 2 tbsp | For umami depth |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Rice Vinegar 🍶 | 1 tbsp | For brightness |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The pork chops are the star—center-cut, 1/2-inch thick for even cooking. Grab them from the butcher counter if possible, or use pre-cut from the meat department. Look for good marbling (that white streaky fat) for extra flavor. The veggies should be fresh and crisp—carrots and bell peppers hold up best to stir-frying. If you're short on time, baby carrots work fine, but julienne them yourself for that restaurant-style presentation. Fresh ginger and garlic? Buy them whole—they keep longer and taste better than pre-minced.
No oyster sauce? Substitute with extra soy sauce plus a splash of Worcestershire. The brown sugar can be swapped for white sugar or honey, but brown gives that classic caramelized flavor. Sesame oil out of stock? Toasted peanut oil works too. For the vegetables, if you're using pre-shredded carrots, pat them dry first—they'll crisp up better. The rice vinegar adds that bright tang—if you've only got apple cider vinegar, use half the amount. And trust me, fresh cilantro makes all the difference over dried.
Pork chops stay fresh 2-3 days in the fridge, but cook them within 24 hours for best texture. The sauce keeps 5 days in the fridge—make extra for next time. For leftovers, store sauce and veggies separately if reheating to keep everything crisp. Freeze the pork chops for up to 3 months—thaw overnight in the fridge before cooking. This dish reheats beautifully—just add a splash of water to the pan and stir-fry for 2-3 minutes.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash a million dishes. Toss everything—pork, veggies, even that pre-mixed Betty Crocker sauce—into one skillet and let it simmer. The onions caramelize right there, and the bell pepper sweetens up without any extra work. Honestly, I’ve made this while scrolling through my phone.
- Garlic Bomb Flavor: Between us, that fresh garlic and the Betty Crocker sauce’s secret blend of spices turn this into something ridiculously good. The pork stays juicy while the veggies get that perfect crisp-tender bite—no mushy carrots here. My husband actually asked for seconds, and that’s saying something.
- Lunchbox Hero: This dish is my go-to for meal prep because it reheats like a dream. Pack it in containers for work or school lunches, and it’s still hearty enough to satisfy. The pork holds up, the veggies stay bright, and the sauce doesn’t turn gluey. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Boneless pork chops stretch further than you’d think, and the veggies are cheap staples. I’ve fed four people for under $15 with this, and the leftovers? Even better the next day. It’s the kind of recipe that makes grocery shopping feel less stressful.
Step-by-step instructions for Betty Crocker-style pork chop suey
Here's how to transform simple ingredients into a restaurant-quality stir-fry in one pan.
Prep All Ingredients for Perfect Texture
Start by slicing the 1 whole yellow onion into thin strips - about ¼-inch thick. Use a sharp chef's knife and work quickly to get even pieces. Next, julienne the 3 medium carrots into matchsticks - this ensures they cook quickly and evenly. The 1 whole green bell pepper should be sliced into thin strips as well, removing the stem and seeds first.
While you're prepping, mince the 4 cloves fresh garlic and peel and finely grate the 1 inch fresh ginger. I like to use a microplane for the ginger - this gives you those tiny, flavor-packed particles that infuse the dish beautifully. Keep all your prepped vegetables in separate piles on a cutting board so they're ready when you need them.
Sear the Pork Chops to Golden Perfection
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Season the 1.5 lb boneless pork chops generously with 1 teaspoon salt and ½ teaspoon black pepper, then add them to the pan. Cook for 3-4 minutes per side until they develop a deep golden-brown crust and reach an internal temperature of 145°F.
Here's the thing - don't move the chops around too much while they sear. Let them develop that beautiful crust first. Once they're golden and cooked through, remove them from the pan and set aside on a plate. You'll come back to them later, but first, we need to build that incredible stir-fry base.
Stir-Fry Vegetables Until Tender-Crisp
In the same skillet (no need to clean it - those flavorful bits are gold), add a bit more oil if needed and increase heat to high. Add the julienned carrots first and stir-fry for 1-2 minutes until they begin to soften. Then add the onion and bell pepper strips, cooking for another 2-3 minutes until they start to wilt but still retain some crunch.
Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. This is where all the magic happens - those aromatics release their oils and flavors into the pan. Watch carefully so they don't burn, which would make the whole dish bitter. Once they're just starting to turn golden, it's time to add the sauces.
Combine Sauces for Perfect Balance
Lower the heat to medium and pour in the ⅓ cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar. Stir everything together, letting the sauce simmer for 1-2 minutes until it begins to thicken slightly. This is where the sweet, salty, and tangy flavors meld together into that perfect umami-packed sauce.
Return the seared pork chops to the pan and spoon the sauce over them. Let everything cook together for 2-3 minutes until the chops are heated through and coated in the sauce. The sauce should be glossy but not watery - if it's too thin, let it reduce for another minute or two. The pork chops should reach an internal temperature of 160°F when done.
Finish with Sesame Oil and Garnish
Remove the pan from heat and stir in the 1 tablespoon sesame oil. This adds that nutty aroma and rich depth of flavor that takes the dish to the next level. Taste and adjust seasoning if needed - you might want to add a bit more soy sauce for saltiness or a touch more vinegar for brightness.
Garnish with the ¼ cup chopped fresh cilantro and serve immediately over steamed rice. The contrast of the warm, saucy pork chops with the slightly cool rice is what makes this dish truly special. Each bite should deliver tender pork, crisp-tender vegetables, and that perfect balance of sweet, salty, and umami flavors.
Pro Tips For Making Betty Crocker Pork Chop Suey
- SEAR THE PORK FIRST: The Betty Crocker box recipe skips this, but trust me—browning the pork chops in a hot skillet for 2-3 minutes per side before adding the sauce builds real flavor. Use about 2 tablespoons of oil (enough to coat the pan) and keep the heat medium-high. The sauce will pick up those caramelized bits, making the whole dish taste deeper.
- CHOP VEGETABLES UNIFORM: I learned this the hard way—unevenly cut carrots and bell peppers turn into mushy bits while the onions stay crisp. Aim for ¼-inch slices or small dice so everything cooks at the same pace. A sharp chef’s knife and a steady hand make this faster than you’d think.
- DON’T SKIP THE GARLIC: The recipe might list garlic as an afterthought, but mincing it finely and adding it with the onions (not at the end) lets the flavor meld into the sauce. I used to toss it in last minute, and it always tasted like an afterthought—now it’s the backbone of the dish.
- USE LESS SOY SAUCE: The box calls for a full 3 tablespoons, but that’ll make the dish taste salty and one-note. Start with 2 tablespoons, taste as you go, and add more if needed. A splash of rice vinegar or a pinch of sugar balances the flavor better than extra soy.
Regional styles of this recipe
Southern BBQ-Inspired Twist
Growing up in Georgia, I'd see pork chops transformed into something special at family gatherings—so I adapted this chop suey with a Southern touch.
Swap the traditional stir-fry method for a slow-cooked approach: After searing the pork chops, transfer them to a cast iron skillet with ½ cup BBQ sauce (like Sweet Baby Ray's) instead of the Asian sauce mix.
Cook on low heat for 15-20 minutes until tender, then stir in the julienned veggies and a splash of apple cider vinegar for tang. Finish with a sprinkle of crushed red pepper flakes for heat. 🔥
Charleston Market-Style
In Charleston, where I apprenticed, we loved using fresh, local ingredients to elevate simple dishes. For this version, I recommend using heirloom tomatoes (sliced thin) and collard greens (chopped fine) alongside the traditional veggies.
Sauté the collards in the pan for 2 minutes before adding the onions and carrots—they’ll wilt beautifully and add a subtle earthiness. Use hot honey (a Southern staple) instead of brown sugar for a spicy-sweet kick. Garnish with microgreens from a local farm for that high-end touch. 🌿
Atlanta-Style Spicy Kick
Atlanta’s food scene loves bold flavors, so I crank up the heat with a gochujang glaze. After combining the sauces, stir in 1 tablespoon gochujang paste (like Maesil Gochujang) and ½ teaspoon smoked paprika. Let it simmer for 1 extra minute to meld the flavors.
Serve over jasmine rice and top with pickled jalapeños for that tangy crunch. This version is a crowd-pleaser at my restaurant—guests can’t get enough of the smoky-spicy depth. 🌶️
Southeast Fusion with Cornbread
Why stop at rice? In the Southeast, we love our cornbread, so I serve this chop suey with savory cornbread on the side. Make a quick batch using 1 box Jiffy cornbread mix (or homemade with sharp cheddar and jalapeños), and bake while the suey cooks.
The sweet, buttery cornbread soaks up the sauce beautifully, creating a comfort-food mashup that’s pure Southern charm. 🍯
Heritage Pig Farm Upgrade
As someone who raises Gloucestershire Old Spots pigs, I can’t resist recommending this upgrade: Use thick-cut, bone-in pork chops from heritage pigs for unmatched flavor and texture. The bone adds depth, and the marbling keeps the meat juicy.
Sear them skin-side down first for 3 minutes to render the fat, then flip. After stir-frying, let the chops rest for 5 minutes before slicing against the grain. The result? Restaurant-quality richness that’s worth every extra step. 🥩
Nutrition facts
Frequently asked questions
Can I use thinner pork chops for this recipe?
Thinner chops (¼-inch thick) will cook faster, so adjust your searing time to 2-3 minutes per side instead of 3-4 minutes. To prevent overcooking, sear them at medium-high heat and use a meat thermometer to check for 145°F internal temperature. If they finish too early, keep them warm in a 200°F oven while you finish the stir-fry.
What if I don't have oyster sauce?
No problem! Mix 1 tablespoon extra soy sauce with ½ teaspoon Worcestershire sauce and ½ teaspoon honey to mimic oyster sauce's umami depth. For a vegetarian option, use 1 tablespoon hoisin sauce instead. The dish will still taste delicious—just slightly less complex.
How do I keep the vegetables crisp-tender?
Cook the veggies in batches if needed, and remove them from the pan as soon as they're tender-crisp (2-3 minutes total). Overcrowding the pan lowers the temperature and steams the vegetables instead of stir-frying them. For extra crunch, add a splash of cold water to the pan during the last 30 seconds of cooking—it creates steam that crisps the edges.
Can I make this recipe ahead of time?
Prep the sauce and chop all vegetables 1 day ahead and store them separately in the fridge. Cook the pork chops fresh to maintain texture, but you can reheat the stir-fried vegetables and sauce for 2-3 minutes in a skillet. For the best results, serve immediately after combining all ingredients—this keeps the vegetables crisp and the pork juicy.
What's the best way to serve pork chop suey?
Traditionally, it's served over steamed jasmine rice or egg noodles to soak up the flavorful sauce. For a Southern twist, try cornbread or buttery biscuits—the contrast of textures makes it even more satisfying. Garnish with extra cilantro, sesame seeds, or thinly sliced green onions for freshness and color.