Pork Gravy Recipe (Super Quick and Easy)

This pork gravy recipe is so good you’ll want to pour it over everything! Made with just four simple ingredients, it’s rich, flavorful, and elevates any meal in minutes. Whether you drizzle it over creamy mashed potatoes, juicy pan-seared pork chops, roasted turkey, or even vegetables, this homemade gravy turns any dish into a comfort food meal. It’s become a staple in our house — I make it almost every week, and my family might love it even more than I do.

Why I Love This Pork Gravy Recipe

This homemade pork gravy actually came about by accident. One night, I was making extra-juicy pork chops and ended up with a skillet full of flavorful pan drippings. Instead of tossing them out, I decided to whisk together a quick gravy — and the result was so good that I knew I had to make it again. That experiment became one of my go-to recipes, and I’ve been perfecting it ever since.

I originally made it with pan drippings, but I’ve tested it with chicken broth as an alternative, and it’s every bit as delicious. The result is a smooth, savory gravy with just the right balance of richness and saltiness. It’s incredible on pork chops for a weeknight dinner, of course, but it also pairs with mashed potatoes and roast turkey for Thanksgiving or a holiday meal. I've even used it as a dipping sauce for French fries for a quick comfort-food side — it's that versatile.

Don't just take my word for it though, here's what one of our readers had to say about it:

Made this pork gravy recipe to put on some mashed potatoes and wowwee it didn't disappoint. Our guest couldn't stop raving about it. Kelly M.

Ingredients

• 2 tbsp. butter
• 2 tbsp. flour
• 2 cups chicken broth (or pan drippings from making pork chops or a pork loin)
• Salt and pepper

How to Make Pork Gravy

Step 1: Make the roux

In a small saucepan, combine the butter and flour. Heat over medium until a thick paste forms.

Step 2: Add the liquid

Add the chicken broth (or drippings), salt, and pepper to the roux. Cook for 7-10 minutes, or until it is thickened.

Step 3: Serve and enjoy

Serve the rich pork gravy with pork chops or tenderloin, or poured over mashed potatoes and turkey for Thanksgiving dinner.

Expert Tips To Make The Best Pork Gravy

• Use room-temperature butter for a smooth roux. Starting with room-temperature butter helps it melt evenly and blend seamlessly with the flour. If your butter is too cold, it won’t incorporate properly, and your roux (the flour-butter base that thickens the gravy) can turn lumpy or uneven. Softened butter ensures a silky, cohesive sauce. If you forget to take it out ahead of time, microwave it for just 5–10 seconds to soften it before adding it to the pan.
• Cook the roux until it’s golden for deeper flavor. After combining the butter and flour, cook the mixture for 1–2 minutes until it turns a light golden color and smells nutty. This step removes the raw flour taste and builds that rich, savory flavor that makes this gravy taste restaurant-quality. For a darker, roast-style gravy, cook it a little longer to develop deeper color and flavor.
• Add broth slowly and whisk constantly. When adding the chicken broth or pork drippings, pour it in gradually, whisking continuously to prevent lumps. Whisking helps emulsify the fat and flour, creating a smooth, velvety consistency. Once all the liquid is incorporated, continue stirring until it begins to bubble and thicken. After that, lower the heat and let it simmer gently for about 7–10 minutes. 
• Adjust the thickness to your liking. If your gravy ends up a little too thin, whisk in a flour slurry (1 teaspoon flour mixed with 2 teaspoons water or broth) and simmer until it thickens. For a thicker, creamier gravy, you can also stir in 1 tablespoon of heavy cream or sour cream right at the end — it adds richness and makes the texture extra luxurious.
• Don’t forget to season at the end. Salt and pepper enhance the gravy’s flavor, but always taste and season at the end since broths and drippings vary in saltiness. If the gravy tastes flat, a pinch of garlic powder or onion powder can help deepen the flavor. For an extra savory boost, add a splash of soy sauce or Worcestershire sauce — just a teaspoon gives amazing umami depth.
• Use the right broth (or substitute smartly). While chicken broth works well, pork drippings take this recipe to the next level. The natural fats from drippings add body and enhance that meaty, roasted flavor. If you’re using low-sodium broth, be sure to taste and adjust seasoning as you go — homemade gravies rely on balance, not salt alone.
• How to fix lumpy or broken gravy. If your gravy ends up lumpy, don’t panic. Simply pour it through a fine mesh strainer or use an immersion blender to smooth it out. If it separates (you’ll see oily streaks on top), whisk in a splash of warm broth or water over low heat until it comes back together.

How To Store and Reheat Pork Gravy

• Store it in the fridge: You can store any leftover pork gravy in an airtight container for up to a week. If you don't think you'll use it within a week, it's best to freeze it.
• Store it in the freezer: You can transfer any leftover pork gravy to a freezer-safe airtight container or a freezer bag. You may also use a silicone ice cube tray to freeze gravy cubes.
• Reheating the gravy: You can reheat the gravy from thawed or frozen on the stove in a small saucepan. Heat over medium heat until your gravy is warmed through.

Pork Gravy FAQS

Can I make pork gravy without drippings?

Absolutely! This pork gravy recipe was designed to work best without drippings. You can use chicken broth, beef broth, or vegetable broth as your base — each will give the gravy a slightly different flavor profile. Chicken broth creates a lighter, well-balanced gravy, while beef broth adds deeper, roast-style flavor. If you have pan drippings from pork chops or a pork loin, use those for extra richness, but this recipe tastes just as delicious made entirely from broth.

Why is my gravy lumpy or thin?

If your gravy turns out lumpy, it usually means the flour and butter weren’t fully combined before adding the liquid. To fix it, whisk vigorously or strain it through a fine-mesh sieve. If your gravy is too thin, simmer it a few extra minutes to let it reduce, or whisk in a little more flour slurry (equal parts flour and cold water). It will thicken quickly without affecting the flavor.

What can I substitute for flour in pork gravy?

If you need a flour alternative, there are several great options for thickening homemade pork gravy. Use cornstarch or arrowroot powder instead — both work well and create a glossy, smooth texture. To substitute, mix 1 tablespoon of cornstarch or arrowroot with 2 tablespoons of cold water (called a slurry) and whisk it into the simmering broth until the gravy thickens. You can also use gluten-free all-purpose flour or rice flour for a more traditional roux-based gravy.

Is pork gravy the same as brown gravy?

In a way, yes — pork gravy is considered a type of brown gravy. Brown gravy is any gravy made from meat drippings (like beef, pork, or poultry) and thickened with a roux or cornstarch. The difference lies mainly in the flavor: pork gravy is usually lighter and slightly sweeter than beef gravy because of the natural flavor of pork drippings or broth.

Can I make pork gravy gluten-free?

Yes! This recipe is easy to make gluten-free. Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry. If using gluten-free flour, cook it in the butter for a minute or two to form the roux before adding the broth — just like you would with regular flour. If using cornstarch, add it at the end, once the broth is simmering, and whisk until it thickens. The texture and flavor will be just as creamy and savory as traditional gravy.

Can I make pork gravy dairy-free?

Yes — you can make dairy-free pork gravy by replacing the butter with olive oil, vegan butter, or bacon grease. These alternatives provide great flavor, still keeping the roux smooth and rich. If you’re using bacon grease, it adds a smoky, savory flavor that pairs especially well with pork chops or mashed potatoes.

Can I make pork gravy ahead of time?

Definitely. Homemade pork gravy keeps great in the refrigerator for up to 4 days. Let it cool completely before storing in an airtight container. When reheating, warm it gently on the stove over low heat, whisking occasionally. If it’s too thick, whisk in a splash of broth or water to restore the right consistency. You can also freeze it for up to 2 months — thaw overnight in the fridge before reheating. Making it ahead is convenient if you want to make gravy for Thanksgiving.

What is the best way to serve pork gravy?

This savory gravy pairs best with almost any pork dish. It’s amazing over pan-seared pork chops, roast pork loin, French Onion Pork Chops, and Crockpot Pork chops with stuffing. It's also delicious with Thanksgiving favorites like turkey, mashed potatoes, and stuffing, making it an easy, flavorful alternative to traditional brown gravy.

Delicious Pork Recipes To Try 

• Baked pork chops and rice
• Pork chop casserole
• Pork chop potato casserole
• Pan fried pork chops