I have noticed that boneless pork has been on sale here locally for several weeks. Some cuts are even less than $2 a pound. Today's pork is much leaner that the pork of yesteryear. It is one of my favorite meats.
I had a pork tenderloin in the freezer I needed to use up. I sliced half of it and cooked the medallions in a skillet with garlic powder, pepper, and a little soy sauce for supper one evening. I used the other half to make some chop suey. Here's the recipe:
Pork Chop Suey
1 Tbsp. oil
1/2 - 1 lb. cubed boneless pork (pork loin, pork steak, country style ribs, or pork chops)
1/2 onion, diced in large (about 1/2") dice
1-2 stalks celery, sliced
1/4 c. red pepper, chopped
1 1/2 cups water
2 Tbsps. finely chopped or shredded carrot (I used my julienne peeler )
1 cup bean sprouts
4 oz. sliced mushrooms
1/4 cup soy sauce
1 Tbsp. cornstarch
Heat a large skillet. Add the oil and let heat. Add the cubed pork in a single layer and cook until nicely browned. Add the onion, celery, and red pepper and cook until slightly browned and wilted. Add the water, cover, and simmer 5-10 mins. or until meat is thoroughly cooked and the vegetables are cooked as tender as you like them. Season with garlic powder and pepper. Dissolve the cornstarch in the soy sauce and add to the skillet. Bring to a simmer and then let boil for about a minute. Add the bean sprouts, carrot, and mushrooms and cook for a few minutes more. Serve with rice.
Sauté the pork:
Add the vegetables:
Thicken the sauce:
If you are really in a hurry and don't have all these vegetables on hand you can just cook the pork (and onions and celery if you have them) and then add a can of drained oriental vegetables. You can also substitute other vegetables such as baby corn, bamboo shoots, more mushrooms, water chestnuts, etc. About 2 cups of vegetables would be a good amount to aim for.
Chop suey was one of the first meals I ever cooked as a teenager. I used a recipe from an old edition of Better Homes and Gardens called Speedy Chop Suey. It was a speedy recipe because you were supposed to make it in a pressure cooker. We did not have a pressure cooker, so I had to simmer it a bit longer, but it was still pretty good.
When I taught high school home economics we could borrow educational films through the county library system to show in our classes. I tried to preview them before class, but one week I ordered a film called "How to Buy Pork" to show to my class and it arrived late and I was unable to preview it. When I showed it to my class I was dismayed to find that it was a film about how to purchase hogs! It was an old black and white film showing farmers examining the pigs at a market. Fortunately I have never had to buy that kind of pork. 🙂