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Betty Crocker’s pork chop suey recipe brings that nostalgic wok-tossed magic to your kitchen with crispy pork bites and tender noodles. This classic dish—familiar yet refined—delivers restaurant-quality results using simple techniques. I’ve perfected the marinade and stir-fry method to ensure every bite is packed with flavor and texture, just like the versions we loved growing up.
The secret lies in the pork—thin-cut chops marinated in a savory blend of soy, ginger, and garlic, then seared to a golden finish. Meanwhile, the vegetables (bell peppers, onions, and snap peas) get a quick wok-toss to keep them crisp-tender. The sauce, a balance of soy, brown sugar, and cornstarch, coats everything in a glossy, slightly sweet glaze that ties the dish together.
What you’ll end up with is a dish that’s foolproof yet impressive—crispy pork, chewy noodles, and vibrant vegetables all dancing in a rich, aromatic sauce. It’s the kind of meal that feels like a hug: comforting, flavorful, and perfect for feeding a crowd or a cozy weeknight dinner.
For an extra touch, serve with steamed rice and a sprinkle of sesame seeds. The recipe scales easily, so double it for leftovers—this tastes even better the next day. Let’s get cooking!
Ingredients for betty crocker pork chop suey
Crispy pork bites, chewy noodles, and vibrant veggies—this nostalgic recipe delivers restaurant-quality flavor with simple techniques.
| Ingredient | Amount | Notes |
|---|---|---|
| Thin-Cut Pork Chops 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Egg Noodles 🍜 | 8 oz | Fresh or dried, uncooked |
| Bell Peppers 🧅 | 2 whole | Red and green, sliced thin |
| Yellow Onion 🧅 | 1 whole | Sliced into half-moons |
| Snap Peas 🌱 | 1 cup | Fresh or frozen, thawed |
| Soy Sauce 🥄 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍚 | 2 tbsp | Packed lightly |
| Cornstarch 🌾 | 1 tbsp | For thickening sauce |
| Fresh Ginger 🌿 | 1 tbsp | Grated, finely |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point |
| Sesame Oil 🫒 | 1 tsp | For finishing touch |
| Sesame Seeds 🌾 | 1 tsp | Toasted for garnish |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The pork makes all the difference here. Thin-cut chops from the grocery store meat counter are ideal—look for the kind labeled for stir-fry. If you can't find pre-cut, grab a boneless pork loin and slice it yourself into even cubes. The key is keeping them 1-inch in size so they cook quickly and stay crispy. For extra flavor, marinate them in soy sauce, ginger, and garlic for at least 30 minutes before cooking. Costco or Trader Joe's often have pre-cut pork for stir-fry that saves time.
Vegetables should be fresh and crisp—bell peppers with vibrant color, snap peas that snap when bent, and onions that feel firm. No snap peas? Green beans or broccoli florets work in a pinch. The sauce is where the magic happens: low-sodium soy sauce keeps it from being too salty, and the cornstarch gives that glossy finish. If you don’t have sesame oil, a light drizzle of vegetable oil plus a pinch of sugar mimics the flavor. For the noodles, fresh egg noodles are best, but dried works too—just cook them 1 minute less than package instructions.
This dish reheats beautifully—even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, portion into single-serving containers and keep for 3 months. The crispiness of the pork is best when reheated in a skillet with a splash of water. Garnish with sesame seeds and a drizzle of sesame oil right before serving to keep everything fresh-tasting. Double the recipe for a crowd—it’s perfect for potlucks or meal prep.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s all on one pan—no chopping boards, no extra pots, just slice-and-stir simplicity. The pork chops sear right alongside the peppers and onions, and by the time the noodles are done, everything’s ready to toss together. My kids think I’m a genius, and honestly? So do I.
- Savory-Sweet Balance: That Betty Crocker sauce is chef’s kiss—it’s got just enough tang to cut through the richness of the pork, while the snap peas and bell peppers add fresh crunch. The egg noodles soak it up perfectly, and the onion? Oh, it caramelizes just enough to make every bite feel like a hug. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my go-to for meal prep because it reheats like a dream. Pack the leftovers in containers, and it’s still hearty the next day—no soggy noodles here. My daughter picks out the snap peas (she’s weird about texture), but she still asks for seconds. That’s my seal of approval.
- Budget-Friendly Powerhouse: Thin-cut pork chops, a handful of veggies, and a box of noodles? This feeds four for under $10, and the flavors pack a punch. I’ll be real: it’s not the fanciest dish, but it’s solid—great for weeknights, potlucks, or when you’re craving something comforting without breaking the bank. Plus, the leftovers stretch for days.
Step-by-step instructions for Betty Crocker's pork chop suey
Here's how to create restaurant-style pork chop suey with perfectly crispy pork bites and tender wok-tossed noodles.
Prepare the Pork and Marinate
Cut the 1.5 lb thin-cut pork chops into 1-inch cubes using a sharp chef's knife. Place them in a bowl and toss with 0.5 cup soy sauce, 2 tbsp brown sugar, and 1 tbsp cornstarch. Let this mixture marinate for at least 20 minutes—this ensures the pork stays tender while developing a flavorful crust. I like to press the marinade into the pork with my fingers to guarantee even coating.
While the pork marinates, finely grate the 1 tbsp fresh ginger and mince the 4 cloves garlic. These aromatics will form the flavor base for your stir-fry. Keep them separate until you're ready to cook—they'll release their oils when heated, creating that signature chop suey aroma.
Cook the Pork Until Crispy
Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the marinated pork cubes and cook undisturbed for 2-3 minutes until golden brown on all sides. This high heat creates that desirable crispy texture while sealing in juices.
Transfer the cooked pork to a plate and set aside. If the oil appears too light after cooking the pork, add another 1 tbsp vegetable oil—you want plenty of fat to carry the flavors during the stir-fry. Don't drain the pork; those rendered juices contain concentrated flavor that will enhance your sauce.
Stir-Fry the Vegetables
In the same wok, add the sliced 2 whole bell peppers and 1 whole yellow onion. Stir-fry for 4-5 minutes until the vegetables begin to soften but still retain their vibrant color. Add the 1 cup snap peas and cook for another 2 minutes—you want them to stay crisp with just a slight bite.
Push the vegetables to one side of the wok and add the grated ginger and minced garlic to the empty space. Stir for 30 seconds until fragrant—this is where the magic happens. The garlic should sizzle slightly but not burn. If it starts to darken too quickly, reduce the heat momentarily.
Combine and Finish the Sauce
Return the pork to the wok and stir everything together. Add 1 tsp sesame oil and toss for 1-2 minutes to distribute the flavors evenly. The sesame oil adds depth and a subtle nutty aroma that complements the savory pork and vegetables.
Cook the 8 oz egg noodles according to package instructions until al dente, then drain and add them to the wok. Toss everything together for 2-3 minutes until the noodles are fully coated with the sauce. If the mixture looks too dry, add 2-3 tablespoons of water to create a light, glossy sauce that clings to every component.
Garnish and Serve Immediately
Transfer the chop suey to serving plates and sprinkle with 1 tsp toasted sesame seeds. These seeds add a delightful crunch and visual appeal. The dish should be served immediately while the pork remains crispy and the noodles are hot.
Each bite should deliver a perfect balance of textures—crispy pork bites, tender vegetables, and chewy noodles—all coated in a savory-sweet sauce. The key to success lies in high heat and quick cooking, so keep your wok hot and work efficiently. This classic recipe delivers the comforting flavors of home cooking with restaurant-quality results.
Pro Tips For Making Betty Crocker Pork Chop Suey
- SEAR THE CHOPS FIRST: The Betty Crocker recipe might call for tossing everything in one pot, but I learned the hard way—pork chops need a quick sear. Pat them bone-dry (yes, even if they’re thin-cut) and hit them with high heat in a skillet for 2-3 minutes per side before adding anything else. That crust makes the difference between "meh" and "wow."
- CHOP THE ONION SMALL: I used to slice the onion into half-moons like I do for stir-fries, but in this recipe, it turns to mush. Dice it into 1/4-inch pieces—small enough to disappear fast but big enough to stay intact. The recipe relies on that sweet, caramelized bite, and you’ll lose it if the onions overcook.
- DON’T OVERCOOK THE NOODLES: Egg noodles cook faster than you think, especially when tossed with veggies. The recipe says "al dente," but I’ve seen people walk away for 30 seconds and end up with gluey, sad noodles. Start checking at 2 minutes, taste-test, and drain them just before they’re fully done. They’ll finish cooking in the pan.
- USE FROZEN PEAS DIRECTLY: Fresh snap peas are great, but frozen peas are a lifesaver here—and the recipe doesn’t need you to thaw them. Toss them in straight from the freezer when you add the sauce. They’ll soften perfectly without turning to mush, and you’ll save 10 minutes of prep. (I know, I know—it sounds lazy, but trust me.)
Perfect pairings for betty crocker pork chop suey
Classic Side Dishes
Steamed jasmine rice is my go-to pairing—its mild, slightly floral notes balance the rich, savory sauce perfectly. Cook 1 cup white rice with 1.5 cups water and ½ tsp salt for fluffy grains that soak up every drop of chop suey sauce. For extra flair, top with a sprinkle of toasted sesame seeds and a drizzle of sesame oil. 🍚
Crispy Garnishes
Add texture contrast with quick-pickled cucumbers or radishes. Thinly slice ½ English cucumber and 1 radish, then soak in ¼ cup rice vinegar, 1 tsp sugar, and ¼ tsp salt for 15 minutes. The tangy crunch cuts through the richness beautifully. I also love crispy fried shallots—store-bought Kikkoman fried shallots add instant gourmet flair with minimal effort.
Beverage Pairings
A crisp dry Riesling from Germany or California complements the dish's sweet-savory balance. The wine's acidity cleanses your palate between bites of crispy pork and chewy noodles. For a non-alcoholic option, try jasmine green tea—its floral notes harmonize with the sesame and ginger flavors. Iced hibiscus tea with a squeeze of lime adds a refreshing contrast.
Modern Twists
For a contemporary touch, serve with crispy rice crackers on the side. Brands like Koyo or Seaweed Snacks offer delicate, lightly salted crackers that add crunch without overpowering. Another fun addition: quick-pickled red onions—thinly slice ½ red onion, soak in ¼ cup apple cider vinegar, 1 tsp sugar, and a pinch of salt for 10 minutes. Their bright acidity elevates every bite.
Nutrition facts
Frequently asked questions
Can I use chicken or beef instead of pork in chop suey?
Chicken thighs or breasts work beautifully—they stay tender when cooked quickly. For beef, use thinly sliced flank steak or sirloin. Just adjust cooking times: chicken needs 3-4 minutes per side, while beef should be cooked to medium-rare (130°F internal temp) for best texture. The marinade recipe remains the same, but beef may need slightly more soy sauce to compensate for its richer flavor.
How do I keep the pork extra crispy like restaurant versions?
The secret is double-frying! After marinating, cook the pork once at medium-high heat until golden, then set aside. In fresh oil, fry the pork a second time for 1-2 minutes until extra crispy. For even better results, chill the pork between frying sessions—this firms up the meat for maximum crunch. Keep batches small to avoid crowding the pan.
Can I make this recipe without a wok?
No problem! A large skillet or even a cast-iron pan works perfectly. The key is maintaining high heat—preheat your pan for 5 minutes before cooking. Use a thin layer of oil and avoid overcrowding. Stir-fry in batches if needed, and work quickly to mimic the wok's rapid cooking. A non-stick pan helps prevent sticking with all the veggies and noodles.
What if my sauce is too thick or too thin?
For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the wok. For a thinner sauce, add 1-2 tbsp water or broth while tossing. The ideal consistency should coat the back of a spoon but still cling to the ingredients. If you're using store-bought chop suey sauce, reduce it by 25% to avoid excess moisture in the dish.
How can I make this vegetarian?
Swap the pork for extra-firm tofu or mushrooms. Press and cube tofu, then pan-fry until crispy. Use shiitake mushrooms for meaty texture. Replace the pork marinade with 1 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp smoked paprika. For protein, add ½ cup edamame or crispy baked tempeh. The dish will still be packed with flavor and satisfying texture!