Pork Gravy

5 from 8 votes
Jump to RecipePin

Site Index Gravy Pork Pork gravy

This post may contain affiliate links. See my privacy policy for details.

What’s the point of a great pork roast without amazing gravy to go alongside it? This pork gravy recipe is simple and easy to make and should be ready just as your pork roast has finished being rested.

Make sure to make this pork gravy with a pork loin roast or an Instant Pot Pork Roast!

A serving bowl filled with pork gravy on a white plate, topped with a sprig of rosemary.

Pork Gravy

The key to this recipe is the seasoning on your pork roast. I have my favorite pork seasoning and it makes the BEST gravy. Adding spices to the pork drippings AFTER it’s cooked pales in comparison to seasoning your pork roast properly before you cook it and then making gravy from drippings that are saturated with flavor.

While you can get all kinds of fancy, sophisticated sauces to go with your pork, a simple pork gravy with as few ingredients as possible is often best. Made using only the drippings from your pork roast, some broth, and a bit of cornstarch for thickening, this gravy will highlight the natural flavor of your pork roast without overwhelming your palate.

Plus, it is super simple, requires basically no extra mess, and can be ready in as little as 5 minutes!

Pork Gravy Ingredients

Check out the exact quantities needed for this recipe in the card down below.

  • Pork roast drippings
  • Chicken broth
  • Water
  • Cornstarch
  • Salt & pepper

How to Make Pork Gravy

  • Scrape out all the drippings from your pork roast
  • Add in your chicken broth and bring to boil in a saucepan
  • Simmer for 5 minutes, or until it is as strong as you like it
  • Whisk in the cornstarch slowly to increase the thickness to your desired consistency

Distant shot of pork gravy ina white bowl on a white plate, topped with rosemary and surrounded by a coiled sprig of rosemary.

Where to Get Your Chicken Broth?

The key to any good gravy is to have a really good broth to start with. The best chicken broth is, of course, the one you make yourself.

If you are lucky enough to have some chicken broth (or any kind of broth at all) in your freezer, then definitely use that here.

However, because who has time to make chicken broth from scratch every week, you will probably be using some cubed or powdered stock.

To help make this a really tasty and savory pork gravy, use just a little bit more than the packet recommendation when preparing your brother. If using the cubes, use about one and a half cubes, and if using the powder, try and use an extra teaspoon – this will help give it that really intense savory and umami flavor that will make your pork gravy extra special.

Gluten-Free Gravy

Frequent gravy makers might be confused at the inclusion of cornstarch in this recipe – after all, isn’t a flour roux the traditional gravy making technique?

While there is a lot to be said for the flavor of a tasty flour roux, adding cornstarch to thicken your gravy is simply so, so much easier and is a great gluten-free option. I also use it because cornstarch has greater thickening power than flour, meaning you use less than you do flour, making your gravy lower in carbs than if you used all the flour.

As long as you whisk it carefully into the gravy, ensuring that there are no lumps that form little balls of cornstarch, you get a beautifully thickened, glossy gravy without any of the hassle of having to fry the flour in extra fat.

Make it With Flour

To make it with flour, sprinkle 3 tablespoons of flour over the drippings in the pan, then mix the flour into the drippings while scraping the browned bits up and stirring it all together. Remove all the drippings and flour into a medium-sized saucepan. Cook the pork fat/drippings and flour together in the saucepan over medium heat to get rid of the raw flour taste, then pour in the chicken broth. Simmer until thickened.

Low Carb Pork Gravy

You can also make this a delicious low carb gravy. Omit the cornstarch and whisk 1/2 tsp of xanthan gum into the chicken broth before you add it to the pot. Don’t have xanthan? Just leave out the cornstarch and add in some whipping cream at the end to thicken it!

For an extra layer of glossiness, you could also add a small pat of salted butter to your gravy just before serving it. Whisk it constantly until the gravy melts and the fat emulsifies, and you end up with a rich and luxuriant pork gravy that will taste like you made it with homemade stock.

Looking for more delicious Pork recipes? Try these:


Happy cooking!



Don’t forget to PIN THIS RECIPE to your DINNER RECIPES Board and remember to FOLLOW ME ON PINTEREST!

How to make amazing pork gravy from scratch to go with your roast pork dinner! Gluten free and low carb versions included.

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Subscribe to The Kitchen Magpie on YouTube

One click and you'll get notified of new videos added to our YouTube account!

Subscribe on YouTube

Pork Gravy

How to make amazing pork gravy from scratch to go with your roast pork dinner! Gluten free and low carb versions included.
5 from 8 votes
Prep Time
5 minutes
Cook Time
10 minutes
Karlynn Johnston


  • the drippings from your pork roast
  • 1 cups chicken broth
  • 1/4 cup water
  • 3 tablespoons cornstarch
  • salt and pepper to taste


  • Scrape all the drippings out of the roasting pan into a medium sized saucepan, making sure to scrape the bottom of the pan to get all the brown bits off.
  • Add in the chicken broth.
  • Bring to a boil in the saucepan.
  • Simmer for 4-5 minutes, cooling some in a small bow to taste-test. If desired, add more chicken broth at this point.
  • Simmer until the gravy reaches the desired strength of flavor. Salt and pepper to taste.
  • Whisk the cornstarch into the water, then whisk into the gravy, slowly, only adding enough until it reaches your desired thickness.
  • Remove from the heat and serve in a gravy boat.
  • Tips: make a strong chicken broth from cubes or powdered stock to really infuse the flavor.

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Gravy Pork Pork gravy

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jade says

    Absolutely THE BEST RECIPE I’ve ever tried, and I’m getting ready to make it again right now! SOOOOO GOOOOD!
    Go heavy on the chicken bullion cubes and the pepper (I use McCormick’s mixed whole peppercorn grinder, around $2-3 at Walmart in Commiefornia, USA) and it just gets better with age! I ran out of gravy before I ran out of pork LOL!
    Looking forward to trying many more if your recipes Karlynn – thanks so much and may God bless you and yours!
    🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸5 stars

Leave a Comment or Recipe Tip

Recipe Rating