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.
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
- 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
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.
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 ½ 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:
Don’t forget to PIN THIS RECIPE to your DINNER RECIPES Board and remember to FOLLOW ME ON PINTEREST!
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.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
- 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.