This post may contain affiliate links. If you use these links to buy something we may earn a small commission. Thanks.
There’s something undeniably comforting about a hearty dish of pork roast, chops, or tenderloin but what truly elevates the experience from great to unforgettable is a spoonful of rich, flavorful pork gravy. Whether you’re pouring it over mashed potatoes, drizzling it on roasted pork, or serving it as a dipping sauce for biscuits, pork gravy is the savory sidekick that never fails to impress.
If you’ve ever wondered how to make pork gravy from scratch whether using pan drippings, broth, or a combination of both this guide will walk you through every step. From the tools you need to flavor variations, we’ll cover everything to help you master this essential kitchen skill.
What Is Pork Gravy?
Pork gravy is a sauce traditionally made by combining pork drippings, fat, and flour to create a roux, then thinning it with broth or stock and seasoning it to perfection. The result is a rich, savory sauce that adds depth and moisture to pork dishes. While gravy can vary greatly based on region and style, the core ingredients and techniques remain universally satisfying.
Gravy isn’t just a condiment it’s a canvas for flavor. You can keep it classic and simple, or transform it with onions, mushrooms, herbs, or even cream. Whether you’re cooking a casual weeknight meal or preparing a holiday feast, homemade pork gravy adds the finishing touch that ties everything together.
Essential Ingredients for Pork Gravy
At its heart, pork gravy requires just a handful of simple ingredients, most of which you probably already have in your kitchen.
1. Drippings or Fat
The flavorful fat and browned bits left in the pan after roasting or searing pork are pure gold. This is what gives your gravy its distinctive meaty richness.
If you don’t have pan drippings (e.g., you’re using leftover pork or pre-cooked meat), you can substitute with:
- Bacon grease
- Butter
- Pork fat trimmings
- Neutral oils (like canola or vegetable oil), though these offer less flavor
2. Flour or Cornstarch
These thicken your gravy. Flour is more traditional and results in a richer flavor through the formation of a roux, while cornstarch produces a smoother, glossier finish.
Typical ratio for a roux:
- 2 tablespoons fat + 2 tablespoons flour = enough for 2 cups of gravy
3. Liquid
Your choice of liquid determines the body of the gravy. Options include:
- Pork broth or stock (preferred)
- Chicken or beef broth (common substitutes)
- Milk or cream (for creamy gravies)
- Wine, apple cider, or pan juices (for added depth)
4. Seasonings
Flavor is everything! Season your gravy with:
- Kosher salt and black pepper
- Garlic powder or minced garlic
- Onion powder or sautéed onions
- Thyme, rosemary, or sage
- Optional splash of soy sauce or Worcestershire for umami
Tools You’ll Need
Having the right tools on hand makes gravy-making a smooth and fuss-free process.
- Large Skillet or Roasting Pan – For collecting drippings and making gravy directly in the pan
- Saucepan – If transferring drippings or broth to another pan
- Whisk – Essential for lump-free gravy
- Fine Mesh Strainer (optional) – For a smoother texture
- Measuring Cups & Spoons – To ensure correct fat, flour, and liquid ratios
Step-by-Step Guide: How to Make Pork Gravy from Drippings
Ready to make a foolproof gravy that will have guests scraping their plates? Follow this simple, step-by-step method.
Step 1: Collect the Drippings
After roasting pork, remove the meat from the pan and set it aside to rest. You’ll notice a mixture of rendered fat and browned bits (fond) in the bottom—this is your flavor base.
- Skim the fat, but keep about 2–3 tablespoons in the pan.
- If you don’t have enough fat, add butter or bacon grease to compensate.
Step 2: Make a Roux
Place the pan over medium heat and whisk in an equal amount of flour (e.g., 2 tablespoons). Whisk continuously for 1–2 minutes. The mixture should bubble and become golden brown. This is the roux it thickens and adds a nutty depth to your gravy.
- Blonde Roux: 1–2 minutes cook time, mild flavor
- Brown Roux: 3–5 minutes cook time, richer, deeper flavor
Step 3: Add Liquid
Slowly pour in about 2 cups of pork broth or stock, whisking constantly to prevent lumps. Scrape the bottom of the pan to loosen the fond—this adds tremendous flavor.
- If you’re using store-bought broth, consider warming it first.
- Add a splash of white wine or apple cider for extra complexity.
Step 4: Simmer and Season
Bring the gravy to a gentle boil, then reduce to a simmer. Stir frequently for 5–10 minutes until the gravy thickens to your desired consistency.
Season with:
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme or rosemary
Taste and adjust as needed. If the gravy is too thick, add a bit more broth. If too thin, simmer longer or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Pork Gravy Variations to Try
Once you’ve mastered the classic, experiment with these delicious variations:
1. Creamy Pork Gravy
- Add ½ to 1 cup of heavy cream or whole milk toward the end of cooking.
- Season with extra pepper for a white gravy-style flavor.
- Perfect with pork chops, biscuits, or mashed potatoes.
2. Onion Pork Gravy
- Sauté thinly sliced onions in the fat before adding flour.
- Cook until caramelized for sweet, deep flavor.
- Adds texture and visual appeal.
3. Mushroom Pork Gravy
- Sauté chopped mushrooms with garlic in the fat.
- Use beef or pork stock for added richness.
- Great over pork cutlets or creamy mashed potatoes.
4. Spicy Gravy
- Add a pinch of cayenne or red pepper flakes.
- Use Cajun seasoning for a Southern flair.
- Delicious with fried pork or cornbread.
5. Southern-Style White Gravy
- Use only milk or cream as the liquid.
- Add extra black pepper for heat.
- Often made with sausage or bacon drippings for breakfast-style gravy.
Tips for Perfect Pork Gravy
Here are some expert pointers to ensure your gravy comes out perfectly every time:
1. Always Whisk
Use a balloon whisk and keep it moving to avoid clumps.
2. Don’t Burn the Roux
Once it turns golden or brown, immediately begin adding liquid. Burnt flour ruins the flavor.
3. Strain if Necessary
If your gravy has bits you don’t want (e.g., onion skin, clumps), strain it through a fine mesh sieve.
4. Deglaze the Pan
Before adding flour, pour in a splash of broth or wine and scrape up any browned bits from the bottom. These boost flavor dramatically.
5. Keep It Warm
Serve gravy warm, not hot. Reheat gently over low heat to prevent curdling (especially for creamy variations).
Storing and Reheating Pork Gravy
Homemade pork gravy stores surprisingly well and can even be frozen for later use.
Refrigeration:
- Store in an airtight container for up to 4 days
- Reheat in a saucepan over low heat, adding a splash of broth if it thickens too much
Freezing:
- Freeze in small portions in airtight containers or freezer bags
- Freeze for up to 2 months
- Thaw overnight in the fridge before reheating
What to Serve with Pork Gravy
Pork gravy isn’t just a topping—it’s a full-blown flavor enhancer that transforms simple dishes into comfort food classics. Here’s how to use it:
1. Over Roasted Pork
A no-brainer. Drizzle over sliced pork loin or shoulder for juicy bites.
2. Mashed Potatoes
Creamy mashed potatoes and pork gravy are a match made in heaven.
3. Biscuits and Gravy
Use creamy pork gravy for a breakfast classic with sausage or bacon.
4. Rice and Gravy Bowls
Pour over rice and top with shredded pork or leftover roast for a simple meal.
5. Stuffing and Dressing
Add depth to your holiday stuffing by mixing in or topping with warm pork gravy.
6. Vegetables
Elevate green beans, carrots, or cauliflower with a light ladle of gravy.
Final Thoughts
Learning how to make pork gravy from scratch is a valuable kitchen skill that will serve you well in countless recipes. Whether you’re cooking a holiday roast or a weeknight pork chop dinner, a rich, savory gravy can be the difference between a good meal and a great one.
To recap:
- Start with quality drippings or fat
- Whisk together a roux with flour
- Gradually add broth or liquid and season generously
- Simmer, taste, and tweak
- Serve hot and enjoy the savory satisfaction
Once you’ve mastered the basics, feel free to experiment. From creamy gravies to onion-studded sauces, there’s no end to the variations you can try. And the best part? Every drop of homemade pork gravy tells your guests that you went the extra mile.