Pork Gravy Recipe: Nothing screams comfort food like a rich, savory, homemade pork gravy poured generously over a bed of mashed potatoes, roasted pork chops, or even biscuits. Whether you’re preparing a hearty Sunday dinner or want to impress guests with a down-home classic, pork gravy is the ultimate finishing touch that transforms your meal from simple to spectacular.
Sure, you could grab a packet of gravy mix from the store, but let’s be real—it doesn’t hold a candle to the real thing. Homemade pork gravy gives you control over flavor, thickness, and freshness. Plus, you get to use the flavorful bits left behind from your pork roast or pan-fried pork chops—those golden drippings are liquid gold.
Even if you’ve never made gravy from scratch, don’t stress. With this step-by-step guide, you’ll master the art of creating smooth, flavorful pork gravy that’s worthy of any comfort food spread. Let’s get started.
Ingredients You’ll Need
To make pork gravy that’s rich, smooth, and deeply flavorful, start with high-quality ingredients. You don’t need a ton—just the right combination of fats, thickener, and liquid, plus some seasoning.
Essential Ingredients
- Pork Drippings or Fat (2–3 tablespoons) – Collected from roasting or pan-frying pork.
- All-purpose flour (2 tablespoons) – This thickens the gravy.
- Pork broth or chicken stock (2 cups) – Warmed, to avoid lumps when added.
- Salt and pepper – To taste, for seasoning.
- Onion powder or garlic powder (optional) – Adds a subtle background flavor.
Optional Add-Ins for Extra Flavor
- Heavy cream or milk (1–2 tablespoons) – For a creamy, richer texture.
- Worcestershire sauce or soy sauce (1 tsp) – Adds umami depth.
- Fresh or dried herbs like thyme, rosemary, or sage – Pair well with pork.
- Sautéed onions or garlic – For a rustic, savory flavor boost.
Ingredient Substitutions
- No pork drippings? Use unsalted butter or bacon fat instead.
- No pork stock? Use low-sodium chicken broth or vegetable broth.
- Gluten-free? Swap flour with cornstarch or arrowroot powder.
Tools & Equipment Required
Having the right tools makes the process smooth and mess-free. You don’t need fancy gear, but a few basics are must-haves.
Must-Have Kitchen Tools
- Medium-sized saucepan or skillet
- Whisk – To avoid lumps in your gravy.
- Measuring cups and spoons
- Heat-resistant spatula or wooden spoon
Tips for Efficient Cooking
- Use a nonstick skillet for easier cleanup.
- Pre-warm your broth before adding it to the roux to prevent clumping.
- Use a fine-mesh strainer at the end if your gravy turns out lumpy.
Before You Start: Prep Tips
Want smooth, restaurant-style pork gravy? Start with good prep. This step is often skipped but makes all the difference in texture and flavor.
Prep Your Ingredients First
- Measure out all ingredients ahead of time. Once the pan is hot, things move fast.
- If using drippings, strain them to remove any burnt bits or excess fat.
- If using herbs or garlic, chop them in advance.
Pro Tips for a Smooth Cooking Experience
- Always warm your broth before adding it to your roux.
- Avoid overheating the fat—it should sizzle but not smoke.
- Whisk constantly when adding flour and broth to avoid clumps.
Step-by-Step Guide to Making Pork Gravy
Now we’re getting to the good stuff! Let’s walk through the gravy-making process from start to finish.
Step 1: Gather and Measure Ingredients
You’ll need pork drippings or fat, all-purpose flour, pork broth or stock, salt, black pepper, and optional extras like cream or herbs. Measuring ahead keeps the process smooth.
Step 2: Use Pork Drippings or Start with Fat
After cooking pork, pour the drippings into a pan, leaving about 2–3 tablespoons of fat. If drippings aren’t available, use butter or oil as a substitute.
Step 3: Make the Roux (Fat + Flour)
Place the pan over medium heat. Sprinkle in an equal amount of flour to the fat. Whisk continuously for 1–2 minutes until the mixture turns lightly golden and smells nutty.
Step 4: Add Broth or Stock Slowly
Gradually pour in warm pork broth while whisking constantly. Adding liquid slowly prevents lumps and creates a smooth gravy.
Step 5: Simmer and Stir Until Thickened
Bring the gravy to a gentle simmer. Stir frequently as it thickens, usually within 5–7 minutes. Adjust thickness by adding more broth if needed.
Step 6: Season and Taste-Test
Season with salt and freshly ground black pepper. Taste and adjust until balanced and flavorful.
Step 7: Optional Add-ins
For extra richness, stir in a splash of cream. Add herbs like thyme or sage, or sautéed garlic for deeper flavor. Serve hot over pork, mashed potatoes, or rice.
How to Thicken Pork Gravy
There’s nothing worse than runny gravy—let’s fix that. Here are some pro techniques for getting your gravy just right.
Option 1: Roux (Flour + Fat)
This is the traditional way and works best for pork gravy.
- For every 2 tablespoons of fat, use 2 tablespoons of flour.
- Whisk it into your fat until golden, then add broth slowly.
Option 2: Cornstarch Slurry
Need a gluten-free or last-minute thickener?
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water.
- Stir the slurry into your simmering gravy and cook for 1–2 minutes until thickened.
When to Add Thickener
- Always add thickeners early in the simmering stage.
- If you wait until the gravy is hot, you risk lumps or uneven texture.
Flavor Boosting Tips
Want restaurant-quality pork gravy? Let’s talk flavor.
Best Herbs and Spices for Pork Gravy
- Sage: Earthy and classic.
- Thyme: Adds warmth without overpowering.
- Rosemary: Great with roasts but strong—use sparingly.
- Smoked paprika: Adds depth and a slight smoky taste.
Add Umami for Depth
- Worcestershire sauce
- Soy sauce
- Miso paste (just a tiny bit!)
- A splash of wine or vinegar
Add these toward the end of cooking for the best flavor.
Serving Suggestions
Pork gravy isn’t just for roast pork. Here are some delicious pairings and creative ideas.
Classic Pairings
- Roast pork loin or pork chops
- Mashed potatoes
- Buttermilk biscuits
- Stuffing or dressing
Creative Uses
- Pour over fries or roasted potatoes for a Southern-style twist.
- Drizzle over scrambled eggs or omelets.
- Serve with pork meatballs or pork-stuffed peppers.
- Use as a base for a savory pork pot pie.
Storage and Reheating Tips
Made a big batch? Here’s how to save that liquid gold.
How to Store Pork Gravy
- Cool the gravy completely before storing.
- Store in an airtight container or glass jar in the refrigerator.
- Keeps well for up to 4 days.
Freezing Pork Gravy
- Yes, you can freeze it!
- Portion into freezer bags or silicone trays.
- Label and date, then freeze for up to 3 months.
Reheating Instructions
- Reheat on low heat in a saucepan.
- Add a splash of water or broth to restore consistency.
- Whisk constantly to prevent separation or curdling.
Common Mistakes to Avoid
Let’s make sure your pork gravy is flawless every time.
1. Overcooking the Roux
If your roux gets too dark or burns, start over. Burnt roux = bitter gravy.
2. Adding Broth Too Quickly
Dumping all the broth at once leads to lumps. Always pour slowly while whisking.
3. Skipping the Tasting Step
Every batch of drippings is different. Always taste before serving and adjust seasoning.
4. Not Whisking Enough
Lumps are the enemy of good gravy. Keep that whisk moving!
5. Using Cold Broth
Cold broth can “shock” the roux, creating clumps. Warm it slightly before adding.
Gluten-Free Pork Gravy Option
Just because you’re avoiding gluten doesn’t mean you have to miss out on delicious, savory pork gravy. With a few simple tweaks, you can whip up a gluten-free version that tastes just as amazing.
How to Make It Without Flour
Instead of using a traditional roux with all-purpose flour, you have a few reliable substitutes:
- Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into your hot broth and whisk until thickened.
- Arrowroot Powder: A great alternative for a smoother, glossier gravy. Use the same ratio as cornstarch.
- Gluten-Free Flour Blends: These work similarly to regular flour but may require different cooking times. Check the package instructions for guidance.
Important Tips for Success
- Add gluten-free thickeners after the broth is hot to prevent clumping.
- Don’t overcook cornstarch-based gravies—they can break down if boiled too long.
- Taste-test and season well. Gluten-free versions can sometimes be blander, so you may want to add a little more seasoning or herbs.
Low-Fat or Dairy-Free Versions
Watching your calories or avoiding dairy? No problem—there are plenty of ways to make your pork gravy lighter without sacrificing flavor.
Low-Fat Gravy Hacks
- Use olive oil or light cooking spray instead of pork drippings or butter.
- Skip the cream and go for full-flavored broth instead.
- Add roasted garlic or caramelized onions for richness without fat.
Dairy-Free Gravy Tips
- Instead of butter, use dairy-free margarine or oils like canola or avocado oil.
- Coconut cream can be used in tiny amounts if you want creaminess, but keep it minimal so it doesn’t overpower the flavor.
- Check broth labels—some store-bought stocks contain hidden dairy.
This version may be lighter, but it still delivers bold flavor—especially when paired with strong herbs like thyme or sage.
Making Pork Gravy Without Drippings
No pork drippings? No pork problem. You can still create a flavorful pork gravy without having just roasted a pork shoulder.
How to Replicate the Flavor
- Start by sautéing onions and garlic in butter or olive oil until golden brown.
- Add in a dash of Worcestershire sauce, soy sauce, or bouillon paste to mimic that meaty flavor.
- Use chicken or vegetable stock as your base—preferably low sodium.
Flavor Boosters for Extra Depth
- Add a sprinkle of smoked paprika or liquid smoke for a roasted note.
- Stir in mustard, herbs, or even a touch of miso paste for umami.
This version is perfect when you’re short on time but still want a homemade taste.
FAQs about Pork Gravy Recipe
What’s the Difference Between Gravy and Sauce?
Gravy is typically made from the drippings of cooked meat, thickened with flour or another starch, and served hot. Sauce is a broader term that includes anything from tomato-based to cream-based liquids used to accompany food. Gravy is a type of sauce, but not all sauces are gravies.
Can I Freeze Pork Gravy?
Yes! Let it cool completely, then portion it into freezer-safe containers or bags. Gravy can be frozen for up to 3 months. Just thaw in the fridge overnight and reheat gently on the stove, adding a splash of broth or water to loosen it up.
Why Is My Gravy Lumpy?
Lumps usually happen when flour is added to liquid without being properly whisked. Avoid this by making a roux first (fat + flour), then slowly whisking in warm broth. You can also strain your gravy at the end for a smooth texture.
Can I Make Gravy Ahead of Time?
Absolutely. Gravy keeps well in the fridge for up to 4 days. You can even make it the day before a big dinner. Just reheat gently and whisk to bring back the smoothness.
Can I Use Bacon Fat Instead of Pork Drippings?
Yes! Bacon fat adds a delicious smoky flavor to your gravy and works well as a base fat for the roux. Just be mindful of salt—bacon is already quite salty, so taste before seasoning.
Conclusion
Making pork gravy from scratch might sound like a small detail, but it can take a simple meal to the next level. With just a few ingredients—most of which you probably already have—you can create a rich, velvety gravy that pulls your whole dish together.
Whether you’re using pan drippings from a roast, whipping up a gluten-free or dairy-free version, or improvising without meat at all, the beauty of pork gravy is in its versatility. Once you get the basic technique down, it’s easy to customize, adapt, and elevate depending on your needs or cravings.
The next time you’re cooking pork—don’t skip the gravy. Your mashed potatoes, biscuits, and taste buds will thank you.
