Pork gravy is the perfect way to top off your delicious pork roasts, pork steaks, or any pork dinner! Using pork fat drippings from the main course adds an incredibly rich pork flavor that you just don't get from a pork gravy packet. It's hard to believe you can make it in only 15 minutes!
Easy Homemade Pork Gravy Recipe
This pork gravy is truly the best way to top off any pork dinner. It's incredibly easy, and you can utilize the pork fat drippings from your roast to give it extra flavor!
It only takes about 15 minutes from start to finish. The perfect amount of time to let your roast rest before serving it with some delicious gravy!
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🥘 Pork Gravy Ingredients
You only need a handful of simple ingredients for this gravy. If you don't have pork drippings, check out my chicken gravy without drippings post for instructions on making it without!
- Pork Drippings - ¼ cup drippings from a pork roast (*see note).
- Chicken Broth - 1 cup of chicken broth (*see note).
- Salt & Pepper - Each to taste.
- Water- ¼ cup of cool water.
- Cornstarch - 3 tablespoons of cornstarch.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pork Gravy
With just 5 minutes of prep and 10 minutes on the stove top, you will have gravy in no time! All you need is a saucepan, a wooden spoon, and a whisk.
This recipe makes roughly 6 servings, but if your family really loves gravy you can always double it!
- Scrape the fond. Scrape all the fond (brown bits) from the bottom of the roasting pan and pour ¼ cup of pork drippings into a medium saucepan.
- Boil. Add 1 cup of chicken broth to the drippings in your saucepan and bring to a boil.
- Simmer. Reduce heat and simmer for 4-5 minutes, or until it reaches your desired flavor. Test the gravy and salt and pepper it to taste.
- Whisk in slurry. In a small bowl, whisk together ¼ cup of cool water and 3 tablespoons of cornstarch to make a slurry. Slowly whisk the slurry into your gravy until it reaches your desired consistency.
- Enjoy. Serve immediately while warm.
I use the drippings from my pork roast to make the gravy. Then I slice the roast and spoon the gravy over the top! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- To give your gravy a stronger flavor, use a bouillon base or cubes to make the chicken broth.
- You can get Better Than Bouillon pork base to make this recipe without the pork drippings. Use butter to add some fatty richness.
- To store: Once the gravy has cooled, it can be placed in an airtight jar or container and refrigerated for up to 4 days. If properly stored in a sealed airtight container or freezer bag, pork gravy can be frozen for up to 3 months.
- To reheat: Reheat leftover gravy in a saucepan on the stove top over medium heat for 10-15 minutes (or until warmed to your satisfaction).
❓ How Do I Make Pork Gravy Without Drippings?
Try using Better Than Bouillon pork base in place of the drippings. It has all the incredibly, condensed flavor you would get from pork drippings and then some!
❓ Can I Make Pork Gravy Without Flour?
You can! This recipe calls for cornstarch instead of flour. If that doesn't suit you either, you can try swapping it for an easy cornstarch substitute!
❓ What Should I Serve With Pork Gravy?
I love serving a pork shoulder roast slathered in gravy. However, you serve pork gravy with any of your favorite pork recipes. It would be delicious on a roasted rack of pork, pork steaks, and more!
🐷 Delicious Pork Recipes
- Instant Pot Pulled Pork - This pulled pork is practically effortless and makes an incredible pulled pork sandwich!
- Roasted Rack of Pork - This roasted rack of pork is as incredible to look at as it is to eat!
- Asian Roasted Pork Belly - This Asian roasted pork belly is sweet and sticky, it practically melts in your mouth!
- BBQ Baked Pork Spareribs - These BBQ baked pork spareribs will have everyone licking their fingers!
- Air Fryer Thick Cut Pork Chops - Who knew making perfectly cooked thick-cut pork chops could be so easy?
- Air Fryer Shake & Bake Pork Chops - The classic crispy coating of Shake & Bake is a hit with kids and adults alike!
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📖 Recipe Card
Pork Gravy
Ingredients
- ¼ cup pork drippings (from pork roast)
- 1 cup chicken broth
- ⅛ teaspoon salt (to taste)
- ⅛ teaspoon ground black pepper (to taste)
- ¼ cup cold water
- 3 tablespoon cornstarch
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Scrape all the fond (brown bits) from the bottom of the roasting pan and pour the ¼ cup pork drippings into a medium saucepan.
- Add the 1 cup chicken broth to the drippings in your saucepan and bring to a boil.
- Reduce heat and simmer for 4-5 minutes, or until it reaches your desired flavor. Test the gravy and add ⅛ teaspoon salt and ⅛ teaspoon ground black pepper to taste.
- In a small bowl, whisk together the ¼ cup cold water and 3 tablespoon cornstarch to make a slurry. Slowly whisk the slurry into your gravy until it reaches your desired consistency.
- Serve immediately while warm.
Notes
- To give your gravy a stronger flavor, use a bouillon base or cubes to make the chicken broth. A combination of chickan and beef broth will also add depth of flavor.
- You can get Better Than Bouillon pork base to make this recipe without the pork drippings. Use butter to add some fatty richness.
- To store: Once the gravy has cooled, it can be placed in an airtight jar or container and refrigerated for up to 4 days. If properly stored in a sealed airtight container or freezer bag, pork gravy can be frozen for up to 3 months.
- To reheat: Reheat leftover gravy in a saucepan on the stovetop over medium heat for 10-15 minutes (or until warmed to your satisfaction).
John Kuszewski says
You mention “Better than Boullion pork base” several times in your recipe. I looked on bnb’s web site, and the closest they come is “Better than Boullion Ham Base.”
Is that what you meant to suggest in your recipe?
Angela @ BakeItWithLove.com says
Yes, the ham base is ideal (chicken and beef work in a pinch too). Thanks for asking!
James says
Thanks for the recipe.
G.W. says
I ised this recipe with pan-fried cookoff, so I skipped using the chicken broth, since there was no fond to re-dissolve. Since it was my first time using cornstarch, I had trouble ending up with the right consistency, (I kept adding more liquid) ; however it came out quite tasty!
tammy says
You have to mix cornstarch with a little water until it dissolves before using it in anything for thickening. Plus if it happens again, put it on a blender
Patty says
Easy and Yummy!