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Betty Crocker's pork chop suey recipe brings back that nostalgic, comforting flavor we all remember—tender pork chops smothered in a rich, velvety mushroom gravy. 💛 The secret lies in perfectly searing the pork and building layers of savory soy-based sauce that clings to every bite, creating that signature restaurant-style dish at home.
This classic recipe combines juicy pork chops with a medley of sautéed vegetables—bell peppers, onions, and mushrooms—all blanketed in a creamy, slightly tangy sauce. The beauty of this dish is its simplicity: minimal prep, one-pan cooking, and a method that delivers restaurant-quality results without the fuss.
It's the kind of meal that turns a weeknight into a family feast.
What you'll end up with is fork-tender pork chops swimming in a luscious gravy that's rich yet balanced—just sweet enough from the soy sauce, with earthy mushrooms adding depth.
The vegetables stay crisp-tender, soaking up the flavor without losing their texture. It's the ultimate comfort food that's easy enough for weeknights but impressive enough for company.
Perfect for feeding a crowd or a cozy family dinner, this recipe scales beautifully. The leftovers reheat just as well, making it ideal for meal prep. Let's get cooking—your taste buds will thank you.
Ingredients for betty crocker pork chop suey
Tender pork chops and savory vegetables bathed in velvety mushroom gravy—just like Betty Crocker promised.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 1 ½ lb | Cut 1-inch thick, pounded even |
| Yellow Onion 🧅 | 1 whole | Sliced into half-moons |
| Green Bell Pepper 🌶️ | 1 whole | Sliced into strips |
| White Button Mushrooms 🍄 | 8 oz | Sliced into quarters |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging pork chops |
| Unsalted Butter 🧈 | 4 tbsp | Divided for cooking |
| Soy Sauce 🍶 | ½ cup | Light or regular |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Cornstarch 🌾 | 1 tbsp | For thickening gravy |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 1 tbsp | For searing pork |
The pork chops are the star, so bone-in cuts make all the difference—they stay juicier and more flavorful. Look for chops with good marbling, not too lean. Kroger or local butchers usually have the best quality. If you can't find bone-in, use boneless but pound them thinner to 1/4-inch thickness for even cooking. The mushrooms? White buttons work fine, but cremini or baby bella add deeper flavor. Pre-sliced is okay, but whole mushrooms brown better when sliced yourself—just quarter them and wipe off any dirt with a damp paper towel.
No soy sauce? Coconut aminos or tamari work in a pinch, though the flavor will be slightly different. The gravy needs that creamy texture, so heavy cream is non-negotiable—half-and-half won't give the same richness. Short on cornstarch? Arrowroot powder at the same amount works just as well. The bell pepper can be any color—red or yellow if that's what you've got. Fresh garlic is ideal, but jarred minced garlic (the kind in tubes) is a time-saver and won't compromise flavor. For extra depth, add a dash of white pepper to the gravy—it's classic in old-school suey recipes.
Pork chops keep best in the fridge for 2 days if you're prepping ahead—just store them in an airtight container. The gravy reheats beautifully, so make extra for leftovers. It thickens as it cools, so add a splash of broth when reheating. This dish freezes well too—portion the pork and veggies separately, then freeze the gravy in a jar. Reheat everything together, and it'll taste like you just made it. The leftovers are even better the next day—all that flavor melds together perfectly.
Why You'll Love This Recipe
- No-Fuss Flour Coating: I swear by that quick flour dredge on the pork chops—just shake them in a bag, no messy bowls. The mushrooms soak up all that savory goodness while the onions caramelize in the same pan. Honestly, I’ve made this while scrolling through my phone.
- Umami Bomb Combo: That bone-in pork chop? Rich, juicy, and packed with flavor—especially when seared right. The bell pepper adds this bright crunch that cuts through the mushrooms’ meaty texture. Between us, it’s the kind of dish that makes you go back for seconds without even trying.
- Leftover Goldmine: This recipe actually improves the next day. The flavors meld into something even deeper, and it reheats like a dream. I freeze portions too—perfect for lazy nights when I don’t want to cook from scratch.
- Budget Meal for Crowds: Pork chops on sale? Onions, peppers, and mushrooms are cheap staples. One pan, minimal prep, and enough servings to feed the whole family. My college budget would be so jealous of this trick.
Step-by-step instructions for Betty Crocker's pork chop suey
Here's how to create restaurant-quality pork chops with velvety mushroom gravy.
🔥 Step 1: Sear the Pork Chops to Perfection
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Pat the 1.5 lb bone-in pork chops completely dry with paper towels—this ensures maximum browning. Season both sides generously with 1.5 teaspoons salt and 0.5 teaspoon black pepper.
Place the pork chops in the hot skillet and cook undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. You'll see the edges start to crisp—that's your signal to flip. The internal temperature should reach 145°F when measured with an instant-read thermometer. Remove the chops and let them rest on a wire rack for 5 minutes while you prepare the sauce.
🍳 Step 2: Build the Flavorful Vegetable Base
In the same skillet (no need to wipe it clean—those browned bits are flavor gold), melt 2 tablespoons unsalted butter over medium heat. Add the sliced 1 whole yellow onion and 1 whole green bell pepper, cooking for 5-6 minutes until softened and just beginning to caramelize. Stir in the 8 oz sliced white button mushrooms and cook for another 4-5 minutes until they release their moisture and turn golden.
Push the vegetables to one side of the skillet and add the 3 minced garlic cloves to the empty space. Cook for 30 seconds until fragrant—this prevents the garlic from burning. Sprinkle the 2 tablespoons all-purpose flour over everything and stir vigorously for 1 minute to cook out the raw flour taste. This creates the perfect foundation for your gravy.
🥘 Step 3: Create the Velvety Mushroom Gravy
Pour in the 0.5 cup soy sauce and 1 cup chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it cook for 5 minutes until slightly reduced. In a small bowl, whisk together the 0.5 cup heavy cream and 1 tablespoon cornstarch until smooth. Slowly pour this mixture into the simmering pan while stirring constantly.
Continue cooking for 3-4 minutes until the gravy thickens to a luxurious, velvety consistency that coats the back of a spoon. The sauce should be glossy and smooth, with no visible lumps. Taste and adjust seasoning if needed—add a pinch more salt or a dash of pepper for perfect balance. Keep the gravy warm over low heat while you slice the pork chops.
🍽️ Step 4: Serve with Perfect Presentation
Slice the rested pork chops against the grain into ¼-inch thick portions. Spoon the warm mushroom gravy over the top, allowing it to cascade down the sides for an elegant presentation. The gravy should be thick enough to cling to the chops but still flow slightly when poured. Serve immediately over steamed rice or noodles to soak up every last bit of that rich, savory sauce.
Each bite should deliver perfectly tender pork with a crispy exterior, complemented by the velvety mushroom gravy. The soy sauce adds depth, while the cream creates that luxurious mouthfeel Betty Crocker made famous. Don't forget to garnish with extra minced garlic or chopped green onions if you like—it adds a fresh pop of color and brightness to the dish.
Pro Tips For Making Betty Crocker Pork Chop Suey
- Pound Pork Chops Thin: Bone-in chops are stubborn—use a meat mallet to flatten them to about ½-inch thickness before cooking. This ensures even browning and faster cooking, especially since Betty Crocker’s recipe relies on quick searing before simmering in the sauce.
- Slice Onions Like a Pro: Dice the yellow onion into ¼-inch pieces, but don’t skip the last step—soak them in ice water for 5 minutes first. This dulls the sharpness and prevents that bitter aftertaste that sneaks into sauces when raw onions overpower the dish.
- Veloute the Mushrooms: After sautéing the mushrooms, sprinkle a teaspoon of flour over them and stir for 30 seconds before adding liquid. This creates a light roux that thickens the sauce naturally, so you won’t end up with a watery mess when the pork chops release their juices.
- Skip the Overcrowding: Cook the pork chops in a single layer in the pan—don’t stack them. If you’re short on space, work in batches. Crowding steams the meat instead of searing it, and you’ll end up with soggy chops instead of the crispy edges you want for this recipe.
Creative variations of these flavors
Southern-Style BBQ Twist
Swap the soy sauce for ½ cup BBQ sauce (I love Sweet Baby Ray's Original) and add ½ cup apple cider vinegar to the gravy for tang. Toss in ½ cup diced smoked bacon with the mushrooms—this gives it that smoky, Southern soul.
Serve over buttery cornbread instead of rice for a true Georgia-style mashup. 🔥
Spicy Asian Fusion
Kick up the heat with 1 tbsp gochujang in the gravy and stir-fry the veggies with 1 tbsp fresh ginger and 1 tsp sriracha. Top with sesame seeds and sliced green onions for color.
Serve with jasmine rice and a side of steamed bok choy for a restaurant-worthy Asian-inspired plate. 🌶️
Vegetarian Adaptation
Replace the pork chops with extra-firm tofu pressed and pan-fried in 1 tbsp sesame oil until crispy. Use 1 tbsp nutritional yeast in the gravy for a cheesy umami boost.
Add ½ cup shredded carrots and ½ cup snap peas to the veggie mix. This version keeps all the cozy flavors while being completely plant-based. 🌱
Slow-Cooker Version
Brown the pork chops in a skillet first, then transfer everything (including gravy ingredients) to a 6-quart slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
The pork stays fork-tender, and the sauce gets even more flavorful. Perfect for busy weeknights when you want minimal effort. ⏰
Breakfast Suey
Turn this into a brunch star by serving the pork chops with crispy hash browns and a fried egg on top. The savory gravy pairs perfectly with runny yolks.
Add crumbled bacon to the veggie mix for extra richness. This breakfast twist is a crowd-pleaser that'll have everyone asking for seconds. 🍳
Nutrition facts
Frequently asked questions
Can I use boneless pork chops instead of bone-in?
For boneless chops, pound them to ¼-inch thickness before cooking to ensure even doneness. They'll cook faster than bone-in cuts, so reduce the searing time to 2-3 minutes per side instead of 3-4. The bone-in version stays juicier longer, but boneless works perfectly with this recipe.
What's the best way to store leftovers?
Store pork chops and vegetables separately in airtight containers in the fridge for up to 3 days. The gravy can be kept separately for 4 days or frozen for 3 months. When reheating, warm the gravy first, then gently reheat the pork and veggies together. Add a splash of broth if the gravy thickens too much.
Can I make this recipe in a Dutch oven?
Yes! Dutch ovens work beautifully for this dish. Sear the pork chops first in a skillet, then transfer everything to the Dutch oven. Cook the vegetables and gravy directly in it over medium heat. The deep sides make it easier to stir and prevent spills. Just be sure to use the same heat levels as the recipe specifies.
Why is my gravy too thin or too thick?
If your gravy is too thin, whisk in ½ teaspoon cornstarch mixed with 1 tablespoon cold water and simmer for 1-2 minutes. For a thicker gravy, reduce the heat and cook uncovered for 3-4 minutes to evaporate excess liquid. The ideal consistency should coat the back of a spoon but still flow slightly when poured.
What sides pair best with pork chop suey?
Classic options include steamed jasmine rice or egg noodles to soak up the gravy. For a heartier meal, try roasted sweet potatoes or a crisp green salad with sesame dressing. The creamy gravy also pairs well with buttery dinner rolls or cornbread.