Pork gravy is a classic accompaniment for pork chops, pork roasts, and other pork dishes With its rich, meaty flavor and velvety texture, homemade pork gravy takes your meal to the next level While you can always use a store-bought gravy mix, making pork gravy from scratch is surprisingly easy and allows you to control the ingredients.
In this detailed guide, I’ll walk you through the entire process of making pork gravy from scratch, including tips for getting the most flavor out of your pork drippings. By the end, you’ll have all the know-how to make this tasty gravy anytime the craving strikes. Grab your apron and let’s get cooking!
Gathering the Ingredients
Making pork gravy requires just a few simple ingredients that most home cooks have on hand. Here’s what you’ll need:
-
Pork drippings: The flavorful pan drippings left over from cooking pork are the key to great homemade gravy. Roasting a pork shoulder or chops in the oven yields plenty of drippings.
-
Flour: All-purpose flour thickens the gravy to the proper consistency. 2-3 tablespoons is usually sufficient for 1-2 cups of drippings.
-
Butter or oil: A couple tablespoons of butter or neutral oil like canola are used to make the roux.
-
Milk, broth or stock: Adding dairy or broth contributes flavor and helps thin out the gravy.
-
Seasonings: Salt, pepper, herbs and spices like sage bring out the savory pork flavor.
-
Whisk: A wire whisk makes it easy to blend together the ingredients smoothly.
Step 1: Prepare the Pork Drippings
Your pork gravy is only going to be as flavorful as the drippings you start with, so take steps to get the tastiest drippings possible:
-
Choose flavorful roasting cuts: Opt for pork shoulder, pork butt or bone-in pork chops when roasting. The bones, fat and collagen-rich connective tissue impart tons of flavor. Lean tenderloin won’t yield as much.
-
Don’t discard the browned bits: All those caramelized brown bits stuck to the bottom of the roasting pan are pure flavor. Be sure to scrape them up.
-
Degrease carefully: Use a fat separator to remove some but not all of the fat, which holds a lot of pork taste.
-
Add aromatic veggies: Cook onion, garlic, carrots and celery alongside the pork to infuse the drippings.
-
Make stock from the bones: Simmer bones, scraps and veggies in water to extract every bit of flavor for extra drippings.
With flavorful drippings ready, making delicious gravy is a breeze.
Step 2: Make a Roux
The roux is what thickens and enriches the gravy. To make one:
-
Melt 2-3 tablespoons of butter in a saucepan over medium heat.
-
Stir in an equal amount of all-purpose flour with a whisk until smooth.
-
Cook the roux for 2-3 minutes, stirring constantly, until it turns light brown. Don’t walk away or it can burn!
-
The longer you cook the roux, the more it will thicken the gravy. Keep this in mind if you like a thicker or thinner consistency.
-
For extra richness, swap out some of the butter for bacon drippings, pork fat or oil.
Once your aromatic roux is ready, it’s time to add the flavorful pork drippings.
Step 3: Whisk in the Pork Drippings
This is where your gravy comes together:
-
Start by slowly pouring in a few tablespoons of the drippings at a time, while whisking vigorously.
-
Keep adding more drippings bit-by-bit, allowing the roux to fully absorb them before adding more. This prevents lumps.
-
Once all the drippings have been incorporated, add any additional liquid needed to achieve the desired consistency. Broth and milk work well.
-
Bring the gravy to a simmer, whisking frequently, until nicely thickened. Taste and adjust salt, pepper and herbs.
And that’s it – rich, meaty pork gravy made completely from scratch! Now let’s go over some key tips for success.
Helpful Tips for Making Great Pork Gravy
-
Don’t skip whisking! This is crucial for preventing lumps and making smooth gravy.
-
Simmer gently so the gravy doesn’t curdle, boil over or separate. Keep at medium-low heat.
-
Go low and slow when adding drippings to the roux to allow proper thickening.
-
Rest the pork first so the drippings have time to separate from the fat for easier degreasing.
-
Use pan scrapings for bonus flavorful browned bits scraped from the roasting pan.
-
Add spices and herbs like sage, thyme, rosemary, smoked paprika, garlic, and onion powder.
-
Thin it out with extra broth or milk if the gravy gets too thick.
-
Thicken roux more if gravy seems too thin. Can also simmer longer to reduce.
-
Strain for smoothness if desired, but this removes some flavorful bits.
Troubleshooting Common Gravy Issues
Even veteran cooks can run into trouble with gravy. Here’s how to fix the most common problems:
It’s too thin: Simmer the gravy longer to reduce liquid. Can also make roux with more flour.
It’s too thick: Whisk in additional broth, stock or milk to thin it out.
It’s lumpy: Strain through a mesh sieve to remove lumps. Next time, remember to whisk constantly.
It’s greasy: Use less pork fat when making roux. Skim fat off drippings and finishing gravy.
It’s bland: Boost flavor with extra herbs, garlic, pepper, broth concentrates and Worcestershire sauce.
It curdles: This is often caused by boiling or high heat. Next time, keep it at a gentle simmer while thickening.
It tastes burnt: Unfortunately burnt drippings ruin the flavor. Always watch closely while deglazing pan drippings.
With a little care and practice, you’ll be a pork gravy pro in no time!
Serving Ideas for Homemade Pork Gravy
Pork gravy is endlessly versatile and pairs well with all kinds of down-home foods:
-
Drizzle rich gravy over tender pork chops or slices of juicy pork roast.
-
Serve alongside Southern-style mashed potatoes, rice, grits or biscuits to add flavor.
-
Use as the base for hearty sausage gravy and serve over fluffy buttermilk biscuits.
-
Mix with shredded BBQ pork and sandwiches for moist pulled pork sandwiches.
-
Make pork fried rice more savory by stir-frying rice with cubed pork, peas, scrambled eggs and gravy.
-
Spread gravy over halved biscuits, top with pork, bacon, onions, cheese for open-faced hot pork sandwiches.
-
Simmer vegetables like mushrooms, green beans or carrots in the flavorful gravy as a side dish.
However you choose to use it, homemade pork gravy is delicious, versatile and brings that savory soul-food flavor to everyday meals.
Frequently Asked Questions About Pork Gravy
Here are answers to some common pork gravy questions:
What is the best cut of pork for gravy?
Pork shoulder and pork butt yield the most flavorful drippings for gravy. Rib and loin roasts can work too but may produce less drippings.
How do you make gravy without drippings?
Saute onions, garlic and herbs in butter or oil, then whisk in broth, milk and seasonings and thicken with a flour roux. Won’t be as pork-y though.
Can you use cornstarch instead of flour?
Yes, just use about half as much cornstarch to thicken the gravy since it gels better than flour. Whisk it in at the end.
What liquids can you use besides broth?
Wine, beer, milk, cream or water will work. For non-pork gravies, juices from the roasted meat can provide great flavor.
How do you fix lumpy gravy?
Straining the gravy through a mesh sieve will remove lumps. Just be sure to whisk constantly next time when adding drippings to the roux.
How do you make the gravy thinner?
Add more broth, milk or water to reach desired consistency. Can also decrease the amount of flour used in the roux.
Can you prepare gravy ahead of time?
Absolutely. Make the gravy up to 3 days ahead. When ready to serve, gently reheat on the stovetop while whisking. Add a bit of liquid if it thickens up too much.