The secret to irresistible pork dinners? It’s this simple Roast Pork Gravy! Made with or without pork drippings and everyday seasonings, it’s a luxurious sauce that’ll add a gourmet touch to your weeknight meals.
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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!
What are pork drippings?
Pork drippings are the flavorful juices that are rendered while cooking pork (typically through roasting or pan-frying). As the pork cooks, fat and moisture are released, creating a savory liquid you can use as the base for homemade pork gravy.
You can collect the pork drippings from any of these popular pork cuts:
- Pork roast: A pork shoulder roast or a loin roast yields delicious drippings when roasted low and slow.
- Pork chops: Pan-seared, oven-baked, or smoked pork chops produce flavorful drippings, especially if the chops have some fat marbling around the edges.
- Pork shoulder or butt: The drippings from pork shoulder or pork butt are typically very flavorful.
- Bacon: While bacon drippings may not be traditional in pork gravy, they can add a unique, smoky dimension to the flavor profile.
Ingredients
- 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 with pan drippings
After cooking the 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.
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.
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:
- Grilled Pork Tenderloin
- Grilled Pork Chops
- Shake and Bake Pork Chops
- Mashed Potatoes
- Roasted Vegetables (like carrots, brussels sprouts, potatoes, or parsnips).
- Baked Biscuits
- Yorkshire Pudding
- Meatloaf
- Salisbury Steak
- 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
- Alabama White BBQ Sauce
- Red Wine Onion Gravy
- Beef Gravy
- Barbecue Sauce
- Chicken Gravy
- Chimichurri Sauce
Did you make gravy from pork drippings?
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Roast Pork Gravy
Ingredients
- ¾ cup pork drippings (optional, substitute with 1 TBSP butter)
- 2 cups low sodium beef broth
- 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 pork drippings to a small saucepan along with the beef broth and seasonings. Bring to a boil, then reduce to a simmer.
- Meanwhile, to a small mason jar or tupperware container, add the water and 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.
Equipment
thank you, a very nice gravy, especially since my pork tenderloin go to recipe is a little dry and can use the help!