Homemade pork gravy Recipe made from real pan drippings—simple, rich, and full of flavor. Learn the easy, no-fuss way to make perfect pork gravy Recipe every time.
Alright, listen. You ever stand in your kitchen, pan still hot, staring at all that brown stuff at the bottom thinking — “huh, maybe I should do something with that”? Yeah. That’s where pork gravy Recipe starts.
Forget the fancy recipes, forget the packet mix. You don’t need that. You’ve already got the good stuff right there — the drippings. That’s the flavor you earned.
Pork gravy Recipe doesn’t need a lot of ingredients, or a long list of steps. It’s just you, a whisk, and a few minutes over the stove. You’ll mess it up once or twice — we all do. Maybe it’s too thick, maybe too salty, maybe it just looks… off. Doesn’t matter. You’ll fix it. Next time it’ll be better. That’s how you learn.
And trust me, once you get it right? You’ll start looking for excuses to make Pork Gravy Recipe again, just so you can have the gravy.
Why Pork Gravy Recipe Hits Different
Everyone’s got a thing for beef gravy. Chicken gravy too. But pork gravy Recipe… man, it’s got something else going on. It’s mellow but deep. Slightly sweet, kinda smoky. It just feels right.
It doesn’t try to show off. It’s the kind of flavor that creeps in slowly, makes you go quiet for a second, and then you’re like — “yeah, that’s it.”
And I swear, the smell when it’s cooking? Unreal. You’ll catch yourself just standing there, whisk in hand, zoning out in the steam like some kind of kitchen philosopher.
Here’s a small thing most people don’t realize — the color of the gravy tells the story of how well you treated that pan. The darker the fond (that’s the crusty stuff at the bottom), the deeper and richer your flavor. It’s like your pan keeping score.
Also, don’t skip tasting as you go. That’s not “chef talk” — it’s just smart. You’ll know when it’s right. It’s a smell, a texture, a little moment where you take a small spoonful, blow on it, and say, “Okay… yeah, now we’re there.”
What You’ll Actually Need
Nothing fancy. Seriously.
- A pan or skillet — cast iron’s perfect if you’ve got one.
- A whisk — gotta have it, no way around that.
- A spoon — for scraping up the browned bits.
- A measuring cup — or don’t measure, whatever works.
- Optional: a strainer, if you like it smooth.
That’s all. If your kitchen’s got that, you’re ready.
Ingredients (You’ll Laugh How Simple It Is)
- 2 tbsp pork drippings
- 2 tbsp flour
- 1½ cups broth — pork or chicken
- 1 tbsp butter (optional, but why not?)
- Salt, black pepper — you decide how much
- Pinch of thyme or sage — optional
- A splash of milk or cream if you’re feeling fancy
That’s it. No weird stuff. No “seasoning packets.”
Let’s Cook (Real Way, Not Perfect Way)
Step 1: Keep the Drippings
Don’t wash the pan. I repeat — do not wash that pan. That’s where the flavor lives. You see those brown bits stuck to the bottom? That’s called fond. A fancy word, but it just means “tastes amazing.”
Scoop out most of the grease if there’s a ton, but leave a couple tablespoons.
Step 2: Add Flour
Sprinkle flour right into that hot fat. Stir it around. It’ll look weird at first — thick, kinda clumpy. Keep moving it. You’ll smell it change after a minute or two — turns nutty, deep. That’s when you’re ready.
Step 3: Pour in Broth
Slowly — and I mean slowly — add your broth while whisking. It’s gonna sizzle, maybe steam up a bit. Keep whisking like you mean it.
Don’t panic if it looks wrong halfway through. It’ll come together.
Step 4: Simmer
Turn the heat down, let it bubble soft for five-ish minutes. Watch it thicken. Give it a taste. Add salt, pepper, whatever feels right.
Step 5: Finish It
If you’ve got butter or cream, toss it in now. Makes it smooth, glossy, kinda fancy without even trying.
And that’s it. Done.
Here’s a tip: if it ever separates or looks oily, whisk in a little splash of hot water or broth. It’ll come right back together like nothing happened. Gravy’s forgiving like that.
Variations (Because You’ll Do This Again)
Creamy Country Style
Add a bit of heavy cream. Makes it thick, cozy, perfect for mashed potatoes.
Garlic & Onion Version
Fry some chopped onion and garlic in the drippings before you add flour. Game changer.
Apple Twist
Sounds wild, but a spoonful of apple juice or cider? Amazing. Sweet balance that hits just right with Pork Gravy Recipe.
Bacon Gravy
Cook two strips first, use that fat for the roux. Crumble the bacon back in. You’re welcome.
Spicy Kick
Add a pinch of chili flakes or a splash of hot sauce if you like a little heat. I tried it once on Pork Gravy Recipe sliders — people lost their minds.
Messy Kitchen Tips
- Don’t rush the roux — let it brown a bit.
- Whisk, whisk, whisk — no shortcuts.
- Too thick? Add more broth.
- Too thin? Simmer longer.
- Lumpy? Strain it and pretend it was perfect.
- Taste as you go. Always.
Here’s one more — always make a little more gravy than you think you’ll need. There’s never enough. Someone always asks for “just a bit more,” and suddenly the bowl’s empty.
Oh — and don’t panic. Gravy forgives almost everything.
Health Stuff (If You’re Wondering)
It’s gravy, not green juice. But hey, homemade means no junk.
- No preservatives.
- Less sodium.
- Real fat, not the weird stuff.
- If you use bone broth, extra nutrients too.
And if you make it with real Pork Gravy Recipe fat — it actually gives your body a little vitamin D boost. Old-school cooks knew that.
Nutrition (Approx.)
| Calories | ~90 |
| Fat | 6g |
| Carbs | 6g |
| Protein | 2g |
| Sodium | ~120mg |
Worth every bite.
What It Goes With
Everything. No joke.
- Pork roast or chops
- Mashed potatoes
- Biscuits
- Rice
- Fries
- Roasted veggies
One time, I even drizzled it over scrambled eggs. It worked. Don’t knock it till you try it.
If you’ve got gravy, you’ll find something to pour it on. That’s the law of the kitchen.
Pork Gravy Recipe
Ingredients
Equipment
Method
- Don’t wash the pan. I repeat — do not wash that pan. That’s where the flavor lives. You see those brown bits stuck to the bottom? That’s called fond. A fancy word, but it just means “tastes amazing.”
- Scoop out most of the grease if there’s a ton, but leave a couple tablespoons.
- Sprinkle flour right into that hot fat. Stir it around. It’ll look weird at first — thick, kinda clumpy. Keep moving it. You’ll smell it change after a minute or two — turns nutty, deep. That’s when you’re ready.
- Slowly — and I mean slowly — add your broth while whisking. It’s gonna sizzle, maybe steam up a bit. Keep whisking like you mean it.
- Don’t panic if it looks wrong halfway through. It’ll come together.
- Turn the heat down, let it bubble soft for five-ish minutes. Watch it thicken. Give it a taste. Add salt, pepper, whatever feels right.
- If you’ve got butter or cream, toss it in now. Makes it smooth, glossy, kinda fancy without even trying.
- And that’s it. Done.
- Here’s a tip: if it ever separates or looks oily, whisk in a little splash of hot water or broth. It’ll come right back together like nothing happened. Gravy’s forgiving like that.
Mistakes You’ll Probably Make (and Fix)
- Too salty: Add a splash of cream.
- Too thin: Let it simmer.
- Too thick: Add broth.
- Lumpy: Strain it, move on.
- Pale color: Didn’t brown the roux long enough.
It happens. You’ll nail it next time.
Related Recipes
- Texas Roadhouse Italian Dressing Recipe
- Smoked Chicken Rub Recipe
- Father of the Brine Recipe
- Smoked Chicken Rub
FAQs
Q: No Pork Gravy Recipe drippings — can I still make it?
Yep. Use butter or oil. Add a dash of soy sauce for that meaty flavor.
Q: Can I save leftovers?
Yeah, up to three days in the fridge.
Q: Can I freeze it?
Sure. Three months are easy.
Q: Cornstarch instead of flour?
Yep. Mix with cold water first, then stir it in near the end.
Final Bit for Pork Gravy Recipe
And there you have it — real pork gravy Recipe. Not perfect, not fussy, just real. The kind that smells like Sunday dinner and makes you feel like you did something right.
When I first made this, I messed it up so bad the spoon stood straight in it. It still tasted amazing. That’s gravy for you — impossible to hate.
So yeah. Grab a whisk. Don’t overthink it.
Make a mess, taste as you go, and when it’s done — pour that rich, golden stuff all over your plate and just… enjoy.
That’s homemade. That’s real.
And if you’re like me, you’ll end up standing over the stove, sneaking a spoonful straight from the pan, telling yourself it’s just to “check the flavor.” Yeah… sure it is.