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Top your next pork roast with my savory Pork Gravy Recipe! This gravy for pork uses pork drippings, and a few simple ingredients, and is ready in just 10 minutes. No need to buy store-bought pork gravy again - you won't want to!
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Lately, one of my favorite go-to meals to make my family is pork roast. Along with pork tenderloin, it's easy to find on sale, so it's easy to keep on a budget. And, pork roast is delicious!
But, I have something to admit: I used to throw out my pork drippings instead of using them. Then it occurred to me I would never do that with beef drippings - I would always make beef gravy!
So, why waste the pork drippings when it's so easy and quick to make your pork roast gravy?
Ingredients in Pork Gravy
| Ingredient | Notes & Substitutes |
|---|---|
| Pork Roast Drippings | This gravy recipe is made best with fresh drippings from a pork roast. However, you can also use drippings from other meats, or additional pork stock, and still make a great brown gravy. |
| Butter | I recommend using unsalted butter and seasoning the gravy with salt, but you can use salted butter. Just be sure not to over-salt. |
| Broth | Chicken broth, pork stock, or beef broth. All will work! |
| Cornstarch | This helps thicken the gravy. You can use flour if you don't have cornstarch. I recommend forming a roux with the butter if you go this route. |
| Water | This helps the gravy reach the right consistency. |
| Worcestershire | Adds a wonderful taste to the gravy that you won't want to miss out on! If you need to keep your gravy gluten-free, then make sure your Worcestershire sauce is also gluten-free. |
| Salt | I recommend kosher salt or sea salt flakes. |
| Black Pepper | Freshly cracked works best, but use what you have. |
How to Make Pork Gravy
- In a large skillet over medium-high heat, add butter and melt completely.
- Once melted, add in pork drippings and mix well.
- Pour in chicken broth, Worcestershire, and water. Give everything a good mix.
- Add in cornstarch, slowly, and mix very well.
- Bring the gravy to a simmer, and continue stirring until there are no lumps.
- Once the gravy reaches a smooth texture and the desired thickness - about 5 mins - remove from heat and serve with pork!
Isabel's Top Tips for Making Pork Gravy
- You can use flour instead of cornstarch! If you use flour, I recommend making a roux for the gravy by adding it to the butter before you mix in the other ingredients.
- If you don't have enough drippings, add in extra chicken broth.
- Using a whisk instead of a wooden spoon helps reduce any clumps that could happen, and you're left with a creamy gravy! Make sure if you're using a nonstick pan that you use a silicone whisk to avoid scratching your pan. You can use a metal whisk with stainless steel pans.
FAQ
Yes, you can make pork gravy without drippings from a pork roast! Substitute pork drippings for additional chicken, beef, or vegetable broth. Making pork gravy without drippings won't have the same meaty flavor, but will still be so delicious! Add more butter for a little extra fat if you'd like.
Flour creates a denser, more flavorful gravy, but it's made from wheat and contains gluten, so it's not a good choice if you're making a gluten-free gravy. Cornstarch produces a lighter, glossier gravy, and is gluten-free.
If you're using cornstarch, you mix it with cold liquid to form a slurry before adding it to the hot liquid. For flour, making a roux with the butter is preferable.
Yes, it will! You can use beef or chicken drippings in place of pork. It will change the flavor, but is guaranteed to taste just as excellent.
Using a whisk rather than a wooden spoon will help with lumps in your gravy. If using cornstarch, make it into a slurry by mixing it with cold water before adding it to the liquid in the pan. If using flour, whisk it consistently when adding the flour.
Yes, absolutely. Make sure to use a large enough pan if you're doubling the ingredients.
Storing Gravy for Pork Roast
Not only is pork gravy super easy to make, but it lasts for several days in the refrigerator and even longer in the freezer, and it's easy to reheat.
- Refrigerator: Let pork gravy completely cool off before placing it inside an airtight container or jar. Refrigerate pork gravy for up to 4 days.
- Freezer: Once pork gravy has completely cooled off, place it inside a freezer-safe bag or container and freeze for up to 3 months.
- Reheating: Pork gravy can be reheated in a saucepan over medium heat for 10 minutes, or until warmed through.
What to Serve with Pork Gravy
- Serve this gravy recipe as a pork chop sauce for any of my Pork Chop Recipes - it's a guaranteed hit!
- Don't forget the Creamy Mashed Potatoes!
- Pork Roast and Potatoes
- Golden Small Potatoes
Pork Recipes
- Instant Pot Pork Tenderloin
- Oven Baked Pork Tenderloin
- Pulled Pork Poutine
- Air Fryer Pork Tenderloin
- Stuffed Pork Tenderloin
All you need to make my pork roast gravy recipe is a few simple ingredients, a saucepan, a whisk, and 10 minutes! Use my delicious gravy for pork roast, pork steaks, or any pork dinner.
This is the best gravy with pork!The drippings from a pork roast are packed with flavor and goodness that store-bought gravy packets just don't have.
Easy Pork Gravy Recipe
Video
Ingredients
- drippings from pork roast
- 2 Tablespoons butter
- 1 cup chicken broth
- 3 tablespoon cornstarch
- ¼ cup water
- 2 Tablespoons Worcestershire
- Salt - to taste
- Pepper - to taste
Instructions
- In a large skillet over medium heat, add butter and melt completely.2 Tablespoons butter
- Once melted, add in pork drippings and mix well.drippings from pork roast
- Pour in chicken broth, Worcestershire, and water. Give everything a good mix.1 cup chicken broth,2 Tablespoons Worcestershire,¼ cup water
- Add in cornstarch, slowly, and mix very well.3 tablespoon cornstarch
- Bring the gravy to a simmer, and continue stirring.
- Once the gravy is at desired thickness, about 5 mins, remove from heat and serve with pork!Salt,Pepper
Notes
- Want to substitute cornstarch? Use flour instead of cornstarch!
- If you don't have enough drippings, add in extra chicken broth.
- Using a whisk instead of a wooden spoon helps reduce any clumps that could happen, and you're left with a creamy gravy!
Karen says
Easy and delicious. Best pork gravy I’ve ever made.
Isabel Laessig says
Thank you so much, Karen! We're very glad to hear you enjoyed it.
Brianna says
How much of the pork drippings do you use?
Isabel Laessig says
Hi Brianna! Typically about one-fourth of a cup, or 4 Tablespoons. Enjoy!