Pork gravy is an indispensable addition to any delicious meat dish, from roasting or sauteing to grilling or barbecueing. This simple yet delectable recipe captures all of the roasted pork drippings and pan juices for an impressive gravy that is sure to please guests at your next gathering!
Gravy can often become too salty due to overly salty broth or stock. This could be caused by either overdoing it on seasonings early or already having high amounts of salt content in its original form.
Drippings from a pork roast add flavorful, meaty aromas to any gravy recipe – making this an easy way to enhance dinner without adding fat and calories!
Pork gravy can be made using any cut of pork imaginable – chops, tenderloins and roasts alike! Making homemade gravy from these cuts of meat is simple and tastes so much more flavorful than prepackaged mix!
Pork gravy makes an excellent make-ahead dish as it stores well in the refrigerator for up to 3 days and can easily be reheated when needed. Plus, some can even be frozen and saved for later.
If you don’t have any drippings available to use in your gravy recipe, chicken, beef, or vegetable broth could provide an alternative source of flavor – though it might not give the same depth and richness that drippings do.
Roux is key to crafting delicious gravy! A roux can be created by melting some fat (typically butter) and whisking in some flour, until the mixture becomes smooth and thick enough for gravy making. This foundation will prevent your gravy from burning at the bottom of your pan!
Once the roux has browned, add liquid (water, stock or broth). If the consistency of your roux is lumpy, simply add more liquid until it reaches your desired texture.
Add salt and pepper, to your desired taste, before serving over any type of meat, mashed potatoes, biscuits or sauteed mushrooms and onions to create an eye-catching gravy that will become the star of your meal.
Homemade gravy can be quick and simple to create, yet finding the ideal flavor requires the perfect balance of fats, liquids, seasonings and other ingredients to achieve delicious results.
Making homemade gravy requires using a flour roux to give the gravy its distinctive deep brown hue and flavor, while thickening without resorting to cornstarch which may create lumpy or uneven results.
Roux is made up of flour and butter as the basic ingredients, while spices or seasonings such as garlic powder, thyme, salt and pepper may be added for additional flavor and umami hints.
For gluten-free gravy, substitute arrowroot, almond flour or cornstarch for flour in place of the typical recipe. For reduced clumping with your roux recipe, oat flour or potato starch work great as alternatives as well.
An effective roux begins by mixing flour and butter over medium heat until they reach a deep, dark brown and become fragrant, stirring regularly to avoid burning at the bottom of your pan.
This technique is perfect for creating delicious brown gravy for roast meats, using the fat from both the meat and drippings from roasting pan to season and create rich, savory gravy that rivals store-bought packets in taste and aroma.
Once your drippings are ready, combine them with chicken broth and Worcestershire sauce in a saucepan and simmer over low heat. Continue stirring as necessary so the flavors blend properly; for an enhanced experience add mushroom powder as well.
Drippings from a roasting pan make an excellent base for gravy. Combine them with either water or stock for an irresistibly tasty sauce that pairs perfectly with many side dishes.
Add sherry or red wine for an additional depth and complexity in flavor while simultaneously counterbalancing any potential saltiness of your gravy. It will give your dish extra depth.
For a lighter flavor, experiment with replacing stock with water or vegetable-based broth instead.
Thicken your gravy by mixing flour and water or cornstarch – an excellent gluten-free solution!
Once your drippings have been boiled, whisk in flour to form a roux and let it simmer for several minutes in order to eliminate any raw flour taste.
Mix in small increments of water until it’s evenly mixed throughout, stirring before adding more. Do this until your gravy reaches the consistency you prefer.
If your gravy seems too thin, add some additional cold water and simmer a bit longer until it thickens a bit more.
Once your drippings have cooled enough to touch, carefully scrape any unwanted bits from the bottom of the pot. If possible, try saving some brown bits to add to your gravy when simmering it.
Once your gravy has thickened up a bit, use it to top your pork chops. Refrigerate for up to five days or freeze it for several months for storage purposes.
Gravy can add depth and flavor to many recipes quickly and easily, whether braising pork in a slow cooker or topping mashed potatoes, carrots, and green beans with it.
Add stock to a pork gravy recipe for an easy and flavorful way to enrich your meal, all without spending hours in the kitchen! Plus, it can even be done ahead of time!
There are various kinds of stock you can use when making pork gravy, and one of the key considerations should be taste. Selecting an unsuitable type could result in less-than-desirable results.
Chicken stock makes an excellent base for making chicken-based gravies, while beef stock offers more robust flavors and aromas. Combine both types for an array of flavors and textures!
Begin by collecting the drippings from your cooked pork. Do this by placing it over a pan or skillet and watching to see how much fat separates from its juices.
Once you’ve collected enough drippings, place your dutch oven over low heat on the stove. Pour some water to stir up any pork bits on the bottom before bringing to a simmer. Next add broth or stock, the gravy base you prepared in advance, spices until it thickens to your satisfaction.
Mix in some sherry or red wine for an additional luxurious gravy experience – their acidity will balance out its overall taste perfectly.
Make your own gravy thickener using flour and cornstarch by mixing in small amounts until everything is thoroughly mixed, before pouring it into a simmering dish for several minutes before pouring onto cooked pork or other meat to finish cooking and serve!
Wine or Sherry
Wine or sherry adds depth and richness to a pork gravy recipe, adding depth and richness. A dry wine gives a nutty flavor; sweeter wines may add creaminess. Sherry pairs especially well with roast or sauteed pork dishes as its rich taste pairs well with many dishes including stews and casseroles.
If sherry is unavailable, a dry white wine or non-alcoholic version may serve as a suitable replacement. But be wary – cooking sherry tends to be rather salty! Before making this switch.
Cooking sherry (sometimes known as sherry wine) is an inexpensive ingredient that can be used to deglaze a pan or enhance a cream sauce. Made from dry wine fortified with brandy, just a few drops can add depth of flavor in any simmering dish.
Sherry hails from Spain’s Andalusia region, with several varieties – most notably Pedro Ximenez being known for its sweeter characteristics and distinct flavors.
This sherry pan sauce makes an excellent pairing with roasted pork chops or any protein dish, including those featuring pork. Rendering fat from the pork to create complex ras al hanout flavors before deglazing with sherry to blend all those flavors into an irresistibly tasty sauce that can either top or accompany your meal.
Sherry can be substituted with other wines such as white wine and dry vermouth for a lighter and sherry-esque experience. As always, be sure to do a taste test before trying these other alternatives to sherry!