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Pork Chop Suey

Western.Chefs's picture
  Boiling water 2 Cup (32 tbs)
  Bouillon cubes 3
  Soy sauce 3 Tablespoon
  Cubed veal shoulder/Diced pork shoulder 1 Pound (Or Diced)
  Flour 1⁄3 Cup (5.33 tbs)
  Canned mushrooms 4 Ounce (1 Can)
  Sliced onions 1 Cup (16 tbs)
  Finely sliced celery 3 Cup (48 tbs) (Or Slivered)
  Butter/Margarine / fat / salad oil 3 Tablespoon
  Crisp rice cereal 4 Cup (64 tbs) (Use Packaged Variety Crisp Rice Cereal)

Pour boiling water over bouillon cubes and soy sauce, and stir until smooth.
Meanwhile, saute pork shoulder in a skillet until golden brown.
Add flour, stir until blended, remove from heat, then stir in bouillon stock.
Next add mushrooms, with their juice, the onions, and celery.
Cover and simmer 30 min., stirring occasionally to prevent sticking.
Meanwhile melt butter in a saucepan, add rice cereal, and heat thoroughly in the oven or over low heat, stirring frequently.
Serve cereal as accompaniment to Chop Suey mixture.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1683 Calories from Fat 643

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 35 g175%

Trans Fat 0 g

Cholesterol 620.5 mg206.8%

Sodium 6492.3 mg270.5%

Total Carbohydrates 119 g39.5%

Dietary Fiber 9.7 g38.9%

Sugars 17.9 g

Protein 135 g269.6%

Vitamin A 80.6% Vitamin C 82%

Calcium 21.5% Iron 58.1%

*Based on a 2000 Calorie diet

Pork Chop Suey Recipe