Pork Gravy Recipe
Pork Gravy Recipe
Table of Contents
Pork Gravy Recipe
This Pork Gravy Recipe is a creamy, flavorful sauce made from drippings of roasted pork. Perfect for serving with mashed potatoes, pork chops, or roasted vegetables, it’s a must have addition to your meal rotation. Learn how to make this easy, comforting gravy with simple ingredients for a perfect balance of savory and creamy flavors.
Description
If you’re craving a delicious, rich sauce to elevate your meals, this pork gravy recipe is exactly what you need. A versatile accompaniment to pork chops, roast pork, mashed potatoes, and even stuffing, this gravy is perfect for any occasion, from a casual weeknight dinner to a special holiday feast. Made with the flavorful drippings from roasted pork, this homemade pork gravy is an easy way to bring out the best in your dishes, infusing them with savory goodness.
Pork gravy recipe is a simple dish, but it’s one that packs in a lot of flavors. The recipe relies on drippings from roasted pork, which give it that incredible depth of flavor. The process of making the gravy starts by collecting those drippings from the roasting pan, followed by whisking in flour to create a roux. This forms the base of the gravy, while pork stock or broth is added to achieve the perfect consistency.
The beauty of pork gravy lies in how customizable it is. If you have any additional ingredients on hand such as herbs, garlic, or onions you can adjust the flavor to your liking. Some people even add cream or milk for a smoother, creamier texture. Whatever your preference, this gravy will be the perfect complement to your pork based meals, making each bite irresistible.
Whether you’re looking to make a simple weeknight dinner feel gourmet or creating a feast for a special occasion, this Pork Gravy Recipe for pork gravy is a must try. With minimal ingredients and simple instructions, you’ll have a delicious homemade gravy ready in no time.
Ingredients
- 2 tablespoons of pork drippings (or bacon fat)
- 2 tablespoons of all-purpose flour
- 2 cups of pork broth (or stock)
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon of garlic powder (optional)
- 1/4 teaspoon of onion powder (optional)
- Fresh herbs (like thyme or rosemary, optional for extra flavor)
- 1 tablespoon of heavy cream (optional, for a creamier texture)
Instructions
- Gather the drippings: After roasting a pork roast or chops, pour the drippings from the roasting pan into a small bowl. Leave any burnt bits behind, as they will make the gravy bitter.
- Make the roux: Heat a medium saucepan over medium heat and add the pork drippings (or bacon fat). Once the fat is hot, whisk in the flour. Stir constantly for about 1-2 minutes to cook the flour and create a smooth roux. This step is essential for thickening the gravy.
- Add the broth: Slowly pour in the pork broth while continuously whisking to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken.
- Season: Season the gravy with salt and pepper to taste. If you prefer, you can also add garlic powder, onion powder, or fresh herbs for extra flavor. Simmer the gravy for an additional 3-5 minutes until it reaches your desired thickness.
- Finish with cream (optional): For a creamier gravy, stir in 1 tablespoon of heavy cream, then cook for another minute or two to blend everything together.
- Serve: Pour the gravy over mashed potatoes, pork chops, or your favorite roasted vegetables. Serve immediately.
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Pork Gravy Recipe
Ingredients
- 2 tablespoons of pork drippings or bacon fat
- 2 tablespoons of all-purpose flour
- 2 cups of pork broth or stock
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon of garlic powder optional
- 1/4 teaspoon of onion powder optional
- Fresh herbs like thyme or rosemary, optional for extra flavor
- 1 tablespoon of heavy cream optional, for a creamier texture
Instructions
- Gather the drippings: After roasting a pork roast or chops, pour the drippings from the roasting pan into a small bowl. Leave any burnt bits behind, as they will make the gravy bitter.
- Make the roux: Heat a medium saucepan over medium heat and add the pork drippings (or bacon fat). Once the fat is hot, whisk in the flour. Stir constantly for about 1-2 minutes to cook the flour and create a smooth roux. This step is essential for thickening the gravy.
- Add the broth: Slowly pour in the pork broth while continuously whisking to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken.
- Season: Season the gravy with salt and pepper to taste. If you prefer, you can also add garlic powder, onion powder, or fresh herbs for extra flavor. Simmer the gravy for an additional 3-5 minutes until it reaches your desired thickness.
- Finish with cream (optional): For a creamier gravy, stir in 1 tablespoon of heavy cream, then cook for another minute or two to blend everything together.
- Serve: Pour the gravy over mashed potatoes, pork chops, or your favorite roasted vegetables. Serve immediately.
Notes
- Drippings: If you don’t have pork drippings, you can substitute them with bacon fat or butter, though pork drippings will give the gravy a more authentic flavor.
- Consistency: If the gravy becomes too thick, you can thin it out with a little more broth or water. If it’s too thin, simply simmer it for a few more minutes to thicken up.
- Make Ahead: You can make the gravy ahead of time and store it in the refrigerator for up to 2-3 days. Simply reheat on the stove and whisk in a bit more broth if needed to adjust the consistency.
- Add a twist: Experiment with adding a splash of wine, such as white wine or sherry, to the gravy for a deeper, more complex flavor profile.
