Pork Suey in the Crock Pot



Looking for a frugal meal, but not ready for a meatless meal?

Pork is the perfect option since you can get it for under $1.50 per pound.  That’s cheaper than hamburger these days.  Not only is this meal frugal, but it can be low carb too just based on what you serve it on.

As a kid, I loved when my mom made Chop Suey on the stovetop.  My favorite part was always the water chestnuts.  Unfortunately for me, when I made my Crockpot Pork Suey, I didn’t have any water chestnuts in the house, but I went ahead and made the dish anyways.  Even without the Water Chestnuts it was still delicious, and since it was in the crockpot, I could make it when I had time and then enjoy it at dinnertime.

Usually when I come up with a recipe for Crockpot Tuesday, it’s a variation of a recipe that I have found.  However, today’s recipe was a combination of about 3 different recipes.  For instance, one recipe called for chicken, but I knew I wanted to use pork and then the others asked for items I didn’t have,  so I merged them all and came up with Pork Suey.

Here’s what I used for my version of Crockpot Pork Suey.


  • 7 — 1 inch chops from Boneless Porkloin — I buy a whole Boneless Pork Loin and then have the bucher cut it into chops.  Then when I get home, I divide them into meal portions.
    [su_spacer size="30"]
  • 3 stalks celery — diced
    [su_spacer size="30"]
  • 10 mushrooms — chopped
    [su_spacer size="30"]
  • 1 Onion — Chopped
    [su_spacer size="30"]
  • 1/2 cup Soy Sauce
    [su_spacer size="30"]
  • 1 cup Hot Water
    [su_spacer size="30"]
  • 1 tsp Chicken Bouillon
    [su_spacer size="30"]
  • 1 tsp Garlic Powder
    [su_spacer size="30"]




As I do in the majority of Crockpot Tuesday recipes, I put my meat frozen in the crock pot.  I add an extra hour cooking time at high to make up from the defrosting.  Then I placed the vegetables on top.



In a glass measuring cup, I poured the Hot Water and soy sauce and then mixed in the garlic and chicken bouillon and poured it on top of the pork vegetable mixture.

I placed the lid on and turned the crockpot on high for about 1 1/2 hours.  At that point I took off the lid and separated the now defrosted pork chops.


I placed the lid back on the crockpot and continued cooking on low for about 5 more hours.  15 minutes before I was ready to serve, I once again opened the crockpot and this time broke apart the pork into bite size pieces.  It broke apart really easily.  Had I had water chestnuts, I would have added them in at this point.

Then I added a mixture of flour and water to thicken the sauce a bit.  I turned the crockpot back on high for 15 minutes.


The first time I made this meal and shared it, I served my Crockpot Pork Suey (minus water chestnuts) on top of rice.  This time I chose noodles for those who don’t mind the carbs and on lettuce for those watching carbs (i.e. Me.)

I have mentioned before that I have one daughter who doesn’t care for pork.  However, since pork is one of the more reasonably priced meats (at $1.44/lb on sale recently ) I am always looking for a Pork recipe that she (and the rest of the family) will enjoy.  I am happy to say that she cleared her plate without a complaint.


Here is a printable version of Pork Suey Recipe for you.
[easyrecipe n="2"]  

For more great recipes be sure to check out Tasty Tuesday, Tempt My Tummy, Tasty Traditions and Tuesdays at the Table.


Print Friendly

Speak Your Mind


Rate this recipe: