If you’re looking for a rich, flavorful sauce to complete your meal, this Pork Gravy (with or without drippings) is a must-have recipe. Whether you’re using pan drippings from roasted pork or starting with broth, this gravy comes out smooth, savory, and delicious every time.
This versatile recipe is perfect for everything from weeknight dinners to holiday meals, pairing beautifully with pork, mashed potatoes, and other comforting sides. The simple ingredients come together quickly to create a deeply flavorful sauce that enhances any dish. Easy to make and incredibly adaptable, this pork gravy is a reliable go-to that ensures you’ll never be without a perfect finishing touch for your meals.
Table of Contents
There are a bunch of sauces you can use to elevate your pork dinner, but one of my favorites is this homemade Roast Pork Gravy. Easy to make from pork drippings or store-bought broth, the gravy is rich and satisfying, with deep layers of savory flavors.
Making pork gravy from pork drippings is surprisingly simple. Just like in my Chicken Gravy recipe, the leftover juices from a pork roast are simmered with beef broth and everyday herbs and seasonings until the golden sauce develops rich and savory flavors. It’s thickened with a cornstarch slurry in the end until every spoonful is silky and luxurious.
Keep a batch of this liquid gold on hand at all times. Just a drizzle is the key to elevating your pork chops or pork tenderloin instantly!
Ingredient notes
- Roasted pork drippings – Homemade pork gravy is the best way to use up the drippings leftover from making your favorite pork recipes!
- Low-sodium beef broth – Broth serves as the gravy’s flavorful liquid base. I highly recommend using low-sodium broth to give you more control over the flavor and saltiness. If you prefer a lighter taste, substitute low-sodium chicken or vegetable broth.
- Dried spice and herbs – Classic poultry seasonings, like onion powder, garlic powder, dried thyme, and dried sage, give the gravy a well-rounded, rich, and herbaceous flavor. Feel free to experiment with even more dried herbs, like parsley, rosemary, and tarragon.
- Salt and black pepper
- Cornstarch – To help thicken the gravy.
Are you fresh out of pork drippings? You can still make homemade pork gravy by substituting the drippings for a combination of butter or another fat (such as bacon grease) and pork broth or stock to create a rich and savory gravy.
How to make pork gravy without drippings (or with)
Step 1
Reduce the drippings (optional)
- After cooking your pork, pour the pan drippings into a small saucepan along with the broth and seasonings.
- Bring the mixture to a boil, then reduce the heat to a simmer.
Step 2
Make a cornstarch slurry
- Meanwhile, add the cold water and cornstarch to a small mason jar, seal it closed with a lid, and shake to combine.
- Or, you can whisk the two together in a small bowl, until smooth.
Step 3
Thicken the gravy
- Whisk the cornstarch slurry into the simmering gravy. Reduce the heat and continue whisking until it’s thickened.
- Take the saucepan off the heat, season with salt and pepper to taste, and enjoy!
Tips and tricks
- Before using the drippings for gravy, consider skimming any excess fat off the top for a smoother texture and richer flavor. You can also strain the drippings through a fine mesh sieve to remove any larger pieces or burnt bits.
- Feel free to deglaze the pan with the pork drippings with a splash of brandy or dry white wine. This will loosen any flavorful browned bits stuck to the bottom, which will add more complexity to your gravy.
- To ensure a lump-free and silky-smooth texture, you must mix the cornstarch with COLD water before adding it to the simmering drippings.
Variations
Feeling fancy? Make the best pork gravy by adding any of these flavor boosters to the batch:
- Onion and garlic confit – Gently sauté onions and garlic in the pork drippings until caramelized and golden brown. This adds a rich sweetness and depth of flavor.
- Mushroom medley – Sauté sliced mushrooms in the pork drippings before adding the broth and seasonings for a mouthwatering umami boost.
- Dijon mustard – Stir in a spoonful of Dijon mustard for a tangy kick.
- Umami boosters – Incorporate umami-forward ingredients like soy sauce, Worcestershire sauce, or mushroom powder.
Serving suggestions
Beyond pouring it over the pork roast itself, this versatile sauce adds depth, richness, and a touch of indulgence to a wide range of dishes. Here are some suggestions to help you make the most of your roast pork gravy:
- Roasted Vegetables (like carrots, brussels sprouts, potatoes, or parsnips).
- Baked Biscuits
- Yorkshire Pudding
- Loaded Gravy Fries
Storing and freezing
Once the leftover pork gravy has cooled completely, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. You can also freeze the gravy for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, add the gravy to a saucepan and gently heat it over low heat, stirring occasionally, until warmed through. Add a splash of broth or water, if needed, to adjust the consistency.
More sauces for pork
-
new!
BBQ Aioli
-
new!
Cowboy Butter
Did you make this pork gravy recipe?
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Full Recipe
Homemade Pork Gravy Recipe
Equipment
- Whisk
Ingredients
- ¾ cup pork drippings (optional, substitute with 1 TBSP butter)
- 2 cups beef broth (low sodium )
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1/4 cup water
- 3 Tablespoons cornstarch
- Salt and pepper (to taste)
Instructions
- Add the ¾ cup pork drippings to a small saucepan along with the 2 cups beef broth, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce to a simmer.
- Meanwhile, to a small mason jar or tupperware container, add the 1/4 cup water and 3 Tablespoons cornstarch and shake well to combine.
- Add the cornstarch slurry to the simmering gravy mixture. Whisk to combine. Reduce the heat to medium-low and continue whisking, until thickened. Season with salt and pepper, to taste.
- Remove from heat and enjoy.
Notes
- Once the leftover pork gravy has cooled completely, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. You can also freeze the gravy for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To reheat, add the gravy to a saucepan and gently heat it over low heat, stirring occasionally, until warmed through. Add a splash of broth or water, if needed, to adjust the consistency.
- Before using the drippings for gravy, consider skimming any excess fat off the top for a smoother texture and richer flavor. You can also strain the drippings through a fine mesh sieve to remove any larger pieces or burnt bits.
- Feel free to deglaze the pan with the pork drippings with a splash of brandy or dry white wine. This will loosen any flavorful browned bits stuck to the bottom, which will add more complexity to your gravy.
- To ensure a lump-free and silky-smooth texture, you must mix the cornstarch with COLD water before adding it to the simmering drippings.
- Onion and garlic confit – Gently sauté onions and garlic in the pork drippings until caramelized and golden brown. This adds a rich sweetness and depth of flavor.
- Mushroom medley – Sauté sliced mushrooms in the pork drippings before adding the broth and seasonings for a mouthwatering umami boost.
- Dijon mustard – Stir in a spoonful of Dijon mustard for a tangy kick.
- Umami boosters – Incorporate umami-forward ingredients like soy sauce, Worcestershire sauce, or mushroom powder.
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