This pork gravy recipe is so delicious you'll be putting it on everything! With only four ingredients, you can make this gravy any time you need to and the best part is, you can have it on the table in less than twenty minutes. Pour it over some creamy mashed potatoes and pan seared pork chops and you've got a side dish or meal fit for a king/queen. Honestly, it's so good that I make it weekly and my wife my like it even more than I do.
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Why you'll love this recipe
It uses common ingredients. I usually have all four ingredients for this dish on hand at any time. But, if you're missing one or two, they're also super easy to find at the grocery store.
It comes together super quick. It takes just about 20 minutes to make this pork gravy which means you could have it on the table tonight. Trust me, it's totally worth it!
Easy to make ahead. You can make this pork gravy just before your pork chops are ready, or make it ahead and keep it in the fridge until you're ready to heat and serve!
- Butter- salted or unsalted is fine, helps to thicken the gravy.
- Flour- all purpose flour is great, helps to create the roux to thicken the gravy.
- Chicken broth (or pan drippings from making pork chops or a pork loin)- the base liquid in the gravy.
- Salt and pepper- to taste, use less salt if using salted butter.
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 and salt and pepper to the roux. Cook for 7-10 minutes, or until it is thickened.
Step 3: Serve and enjoy! Serve the thick and flavorful pork gravy with pork chops or tenderloin.
My tips to make the best pork gravy
- Always use room temperature butter when making a roux. If you use cold or frozen butter, it will not incorporate into the flour.
- Once you've added the chicken broth, stir continuously until it's all combined. Then you can let it sit and thicken.
- If your gravy is a little watery, you can add a little more flour.
- If you don't have chicken broth, that's okay! Turkey broth will work well in this recipe, too.
How to store and reheat the pork gravy
Store it in the fridge: You can store any leftover pork gravy you end up with in an airtight container in the fridge 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 cubes of gravy.
Reheating the gravy: You can reheat the gravy from thawed or frozen on the stove in a small sauce pan. Heat over medium heat until your gravy is warmed through.
Frequently Asked Questions
Is pork gravy the same as brown gravy?
Pork gravy is a type of brown gravy. Brown gravy refers to any gravy that is made from meat drippings.
Can I make this pork gravy gluten free?
Yes! Just substitute the all purpose flour for your favorite gluten free alternative.
What is the best way to serve this pork gravy?
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups chicken broth (or pan drippings from making pork chops or a pork loin)
- Salt and pepper
- In a small pot, combine the butter and flour. Heat at medium until a thick paste forms.
- Add the broth, salt, and pepper and cook for 7-10 minutes, until it thickens.
- Serve with pork chops.
Serving Size:¼ cup
Amount Per Serving: Calories: 36Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 291mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g