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If you’ve got pork on the table, you really ought to have gravy right alongside it! Made with simple ingredients and ready in minutes, this Pork Gravy is smooth, savory, and endlessly versatile. It’s a recipe I’ve used for years when I want a meal to feel extra welcoming and delicious!
Why you’ll love this Easy Pork Gravy
I’ll go ahead and say it: if I’m making pork, I’m making pork gravy too. Whether it’s my oven baked pork roast, pork chops, or even leftover pulled pork, a good gravy just makes everything better! It’s rich, savory, and turns a simple dinner into something to really enjoy.
Growing up in the South, gravy was never optional, it was expected! I’ve made this pork gravy more times than I can count for Sunday dinner, holidays, and casual weeknight dinners when company unexpectedly turns into a full table. It’s simple, dependable, and pairs beautifully with classic comfort dishes like mashed potatoes and roasted vegetables!
Here’s what makes Pork Gravy so good:
❥ Pork’s Best Friend: This gravy pairs beautifully with pork roast, pork chops, tenderloin, or shredded pork.
❥ Rich & Savory: Made with real drippings and a classic roux, the flavor is deep and comforting.
❥ Quick & Easy: From pan to table in about 10 minutes, with no stress or fuss.
❥ Flexible Ingredients: Works with drippings, broth, or a combination of both, depending on what you have.
Ingredients
- Pork Fat or Butter: Rendered pork fat brings the most flavor, but butter works perfectly if needed.
- All-Purpose Flour: Thickens the gravy and forms the base of the roux.
- Pork Drippings or Chicken Broth: Drippings add richness if you have it, but if not then you can use broth!
- Kosher Salt: Add only if needed, just taste first!
- Black Pepper: Adds warmth and balance.
- Poultry Seasoning (Optional): A small pinch adds subtle depth without overpowering the pork.
How to Make Pork Gravy
Step 1 | Strain the Drippings
Pour pork drippings from the Dutch oven through a strainer into a bowl or fat separator.
Step 2 | Whisk with Flour
Measure out 4 tablespoons of fat (or use butter if needed). In a saucepan, melt the fat or butter over medium heat. Slowly whisk in the flour and cook for 1 to 2 minutes until golden and bubbly.
Step 3 | Add Broth or Drippings
Gradually whisk in 3 cups of pork drippings or chicken broth (or combination). Stir continuously until smooth and thickened. Season with salt, pepper, and poultry seasoning (if using), to taste.
Step 4 | Serve & Enjoy
Spoon the warm gravy over the top of sliced or shredded pork roast to serve. It’s also delicious over rice or mashed potatoes.
SALT TIP: When making this roast with drippings from my Pork Roast, the gravy usually does notrequire additional salt. So taste before adding. If prepping without drippings, you may need to add salt to taste.
Variations and Substitutions
- Use butter instead of pork fat: If you don’t have enough drippings, butter makes a smooth, reliable gravy base.
- Swap the pork drippings for broth: This is a great option when making gravy without a roast or when drippings are limited.
- Change up the seasoning: A pinch of garlic powder, thyme, or sage can add a different flavor profile.
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Expert Tips
- Whisk slowly and constantly. Gradually adding the liquid while whisking helps prevent lumps. Take your time here, it’s the key to silky gravy!
- Taste before adding salt! Pork drippings are often already seasoned, especially if the roast was well seasoned. Always taste first, then adjust.
- Control thickness gradually. Add the liquid and then allow the gravy to gently simmer. If it is too thick, add more liquid. If too thin, let it simmer a bit more!
What to Serve with Pork Gravy
This pork gravy is perfect over any form of pork!
Try it with my Oven Baked Pork Roast, Shake and Bake Pork Chops, or even with Lechon Asado! It’s also delicious spooned over classic sides like Parmesan Roasted Potatoes, Mashed Potatoes, or some Southern style green beans.
Recipe FAQs
Yes, pork gravy is commonly made using the flavorful drippings left behind after roasting or cooking pork. Those drippings, combined with fat and flour, create a rich, savory gravy that pairs perfectly with pork dishes!
Roasts such as pork loin, pork shoulder, or pork butt are excellent for making gravy because they yield flavorful drippings. Pork chops and tenderloin can also work, especially when cooked with seasoning and a little added fat.
Yes, you can make pork gravy without drippings by using butter and chicken or pork broth instead. The result is still smooth and flavorful, making it a great option when you don’t have pan juices available.
Pork Roast Gravy Recipe
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Ingredients
- 4 tablespoons fat from pork roast - or butter
- 4 tablespoons all-purpose flour
- 3 cups pork drippings or chicken broth
- Kosher salt - to taste
- Black pepper - to taste
- ¼ teaspoon poultry seasoning - optional
Instructions
- Pour pork drippings from the Dutch oven through a strainer into a bowl or fat separator.
- Measure out 4 tablespoons of fat (or use butter if needed). In a saucepan, melt the fat or butter over medium heat.
- Slow whisk in the flour and cook for 1 to 2 minutes until golden and bubbly.
- Gradually whisk in 3 cups of pork drippings or chicken broth (or combination). Stir continuously until smooth and thickened. Season with salt, pepper, and poultry seasoning (if using), to taste.
- SALT TIP: When making this roast with drippings from my Pork Roast, the gravy usually does not require additional salt. So taste before adding. If prepping without drippings you may need to add salt to taste.
- Spoon the warm gravy over the top of sliced or shredded pork roast to serve. It’s also delicious over rice or mashed potatoes.
Notes
- Save and strain the drippings! After roasting pork, strain the drippings to remove any browned bits. This gives you a smooth base while still keeping all that pork flavor.
- Measure your fat carefully. You’ll need about four tablespoons of fat to properly build the roux. If you’re short on drippings, butter works perfectly as a backup!
- Cook the roux until bubbly. Let the flour and fat cook together for 1 to 2 minutes. This removes the raw flour taste and creates a richer, more flavorful gravy!
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