Recipe Details

Pork Gravy for Pork Roast or Pork Chops

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

Drippings from roasted pork roast, OR sauteed pork chops
3 tablespoons flour
pork stock, OR broth and/OR dry red OR white wine OR sherry

Cooking Directions


Remove pork from roasting pan or skillet; keep warm. Pour pan drippings into a large glass measure. Let stand until fat floats to top. Skim fat from drippings; reserve 3 tablespoons fat. Return reserved fat to pan; sprinkle with flour. Cook and stir over medium heat for 1 to 2 minutes, scraping browned bits free from pan.

Add enough Pork Stock, broth, and/or wine or sherry to drippings to make 2 cups. Return to pan. Cook and stir until smooth and thickened. Serve with pork.

Makes about 2 cups gravy. Nutrition Information Per 1/4 cup gravy

Serving Suggestions

Capture the rich essence of roasted or sautéed pork by using the flavorful meat juices and drippings left in the pan. If you don’t get enough fat from the roast or chops to make the gravy, add vegetable oil to make up the difference.

Nutrition Information

Calories: 62 calories
Protein: 0 grams
Fat: 6 grams
Sodium: 68 milligrams
Cholesterol: 6 milligrams
Saturated Fat: 3 grams
Carbohydrates: 2 grams
Fiber: 0 grams

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by anonymous 12/24/2012

measurements 

Note from Carma @PBI:
The reason why there is aren't any specific measurements for the pork stock is because much depends on the amount of drippings from the roast or chops.  The dripping will vary.  Within the directions it is noted that you add enough stock, broth, or wine to the drippings to make two cups.  So if your dripping from a roast are 1/2 cup, you would need 1 1/2 cups of stock or wine.  But if you only had under 1/4 cup of drippings, you would need over 1 3/4 cups stock or wine.  My suggestion is to plan for 2 cups of stock or wine and add what you will need to make the 2 cups of liquid.