If you want a quick way to add a homemade touch to your meal, this Pork Meat Gravy recipe is your answer. It’s quick to make and uses drippings from my crockpot pork loin recipe.
Table of Contents
Velvety Pork Gravy
Hi folks,
This pork gravy is rich, savory, and the ultimate comfort addition to any pork dish. Made from the flavorful drippings left in the pan, this gravy has all the delicious essence of the roasted pork, with hints of caramelized bits and a smooth, velvety texture.
It’s the kind of gravy that brings everything together—perfectly poured over slices of pork, mashed potatoes, or even veggies. It’s simple, cozy, and packed with the deep, hearty flavor you can only get from a homemade gravy.
What You’ll Love About This Pork Meat Gravy
- Versatile: You can serve this with roast, rice, potatoes, and more.
- Simple Ingredients: You only need five easy ingredients to make this recipe.
- Budget-Friendly: This is a great way to elevate your meal without significantly adding a cost to your meal.
Ingredients & Estimated Cost
Per Serving Cost: $0.11
Recipe Cost: $0.68
- 2 ¼ cups drippings from pot roast – $0.00
- ¼ cup butter – $0.56
- 4 Tablespoons flour – $0.06
- Salt to taste – $0.01
- Pepper to taste – $0.05
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
Essential Equipment
- Strainer
- Measuring cups and spoons
- Medium saucepan
- Whisk
How To Make Pork Gravy
***For complete recipe instructions, see the recipe card below.
- Strain pork drippings and remove any fat. Add beef broth to reach 2 ¼ cups of liquid.
- Melt butter in a saucepan.
- Whisk in flour until smooth.
- Add ½ cup of drippings, whisking to make a paste.
- Gradually add the rest of the drippings, whisking constantly. Simmer until thickened, then season with salt and pepper.
- Transfer to a gravy boat and serve.
Storage Tips
MAKE AHEAD: You can make the gravy up to three days in advance and store it in an airtight container in the refrigerator.
STORE: Store the leftovers in an airtight container for up to four days.
FREEZE: Pour cooled gravy into freezer-safe containers or bags and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
THAW: Thaw the gravy overnight in the refrigerator.
REHEAT: Reheat gently over medium-low heat, adding a splash of stock or water to loosen the consistency.
Recipe FAQs
How can I thicken or thin the gravy?
Let the pork meat gravy simmer a little longer to thicken it. If you need to thin it, slowly add more broth until it reaches the desired consistency.
What if I don’t have enough pork drippings?
Add beef broth to reach the 2 ¼ cups of liquid needed.
What’s the best way to avoid lumps in the gravy?
Be sure to whisk the flour and butter until smooth before adding any liquid. As you add the liquid, you will want to gradually add it and constantly whisk it to avoid any lumps.
More From Food Folks and Fun by Jillian Wade
- Easy Homemade Butter Mints Recipe
- Simple Crunchy Brittle Recipe
- Tender Smoked Turkey Wings Recipe
- Easy Air Fryer Jalapeno Poppers
- Creamy Smoked Mashed Potatoes
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Pork Meat Gravy
Equipment
- strainer
- measuring cup
- medium saucepan
- whisk
Ingredients
- 2 ¼ cups drippings from pork roast**
- ¼ cup unsalted butter
- 4 Tablespoons all-purpose flour
- Salt to taste
- Pepper to taste
Instructions
- Strain drippings from pork roast. Be sure all the fat is removed.
- Measure drippings and add beef broth, if needed, to make 2 ¼ cups.
- In a medium saucepan, melt butter.
- Add flour and whisk until no flour clumps remain.
- Slowly pour about ½ cup of the drippings and whisk briskly to form a paste.
- Slowly whisk in the remaining drippings.
- Bring the mixture to a low boil then simmer until gravy is thickened. Gravy will continue to thicken after removing it from the heat.
- Add salt and pepper to taste. Serve.
Notes
Nutrition
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