Pork Chop Suey

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Chop Suey to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Chop Suey, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound pork tenderloin
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil,
• divided
• 2 cups thinly sliced bok choy
• 1 cup chopped celery
• 1 cup red bell pepper, cut into 1/4
• inch strips
• 1 cup sliced mushrooms
• 1 (8 ounce) can water chestnuts,
• sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1/2 teaspoon ground ginger

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Trim fat from pork, cut into 1 inch pieces

Step 2: Technique & Execution

Combine flour and pork in a resealable bag, seal and shake well

Step 3: Technique & Execution

Heat 1 tablespoon oil in a large skillet over medium high heat

Step 4: Technique & Execution

Add pork, cook 3 minutes or until browned

Step 5: Technique & Execution

Remove from pan and keep warm

Step 6: Technique & Execution

Heat remaining tablespoon oil in pan