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!
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Instructions
Scrape all the fond (brown bits) from the bottom of the roasting pan and pour the pork drippings into a medium saucepan.
Add the 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 salt and pepper it to taste.
In a small bowl, whisk together the cool water and 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.
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).
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