Few things hit the soul quite like a rich, velvety southern-style pork gravy. Whether spooned over creamy mashed potatoes, ladled onto hot biscuits, or paired with juicy pork chops, this humble comfort food sauce brings unmistakable Southern charm to the table. This recipe is all about making a pork gravy from drippings—the way Grandma did it—using simple pantry staples like flour, broth, and fat rendered from pan-fried pork. But don’t worry if you're working without pan drippings; we’ve got you covered too. Get ready for the best gravy recipe to elevate your next meal.
Southern-Style Pork Gravy with Flour and Drippings
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiment, Side Dish
Cuisine American
Cast iron skillet or sauté pan Perfect for retaining and evenly distributing heat. If you’ve just fried pork chops or cooked a pork roast, use the same pan without washing—it holds all the flavor.
Whisk A balloon whisk helps break up any lumps in your flour and ensures a smooth gravy.
Measuring cups and spoons Accuracy helps when you're building consistent flavor.
Gravy boat or small pitcher (optional) For serving, but any small bowl or ramekin will work.
- 3 tablespoons pork drippings or substitute with butter or bacon grease
- 3 tablespoons all-purpose flour
- 2 cups pork broth can substitute with chicken or beef broth
- Salt and freshly ground black pepper to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Optional: A splash of heavy cream or whole milk for a cream gravy recipe variation
Optional: Crumbled cooked bacon, for an extra-savory bacon gravy touch
Step 1: Collect Your Drippings
If you’re making pork roast gravy from drippings, begin right after roasting or pan-frying. Remove the pork, and leave about 3 tablespoons of fat in the pan. Be sure to scrape up any browned bits stuck to the bottom—these are liquid gold for flavor. If you’re making pork gravy without drippings, melt butter or use bacon grease.
Step 2: Make a Roux
Heat your fat over medium heat. Sprinkle in the flour while whisking constantly. Cook the mixture for about 2-3 minutes, or until it turns a warm golden-brown color. This is your roux, the backbone of any good southern gravy. It adds flavor and gives your gravy the right texture—not too runny, not too thick.
Step 3: Add Broth Slowly
Gradually pour in your pork broth while whisking continuously to avoid lumps. If using bouillon or a concentrated stock paste, dissolve it in warm water before adding. The gravy will thicken as it simmers.
Step 4: Season It Right
Add garlic powder, onion powder, and black pepper. Taste before salting, especially if your broth is already seasoned. Simmer the gravy for 5-7 minutes, whisking occasionally, until it reaches your desired consistency.
Step 5: Optional Finishes
For a cream gravy twist, stir in a splash of heavy cream or milk in the last minute of cooking. Want a bacon gravy? Stir in crumbled bacon just before serving.
Perfect Pairings
This southern-style pork gravy was born to partner with other comfort food classics. Here’s how to serve it:
- Country Fried Pork Chops or Fried Pork Chops: Drench them in this gravy for a true Southern diner-style experience. You’ll get that perfect contrast between crispy crust and savory sauce.
- Smothered Pork Chops: Use this gravy as your base, and finish your pork in the pan under a lid for melt-in-your-mouth tenderness.
- Biscuits: A classic. Spoon the gravy over warm buttermilk biscuits for a hearty breakfast or brunch.
- Mashed Potatoes: This gravy makes an ideal topping for buttery mashed potatoes, absorbing into every crevice.
- White Rice or Grits: For a Southern staple dinner, serve the gravy over white rice or creamy grits with seared pork medallions.
You can even use this as a substitute for a steak gravy recipe if you’re cooking pork instead of beef—it’s just as satisfying.
FAQs
1. Can I make this gravy without pork drippings?
Yes! You can absolutely create a delicious pork gravy without drippings. Just use butter or bacon grease as your fat, and enhance the flavor with a good-quality pork, chicken, or beef broth. Adding a pinch of bouillon or umami seasoning helps mimic the depth you’d get from pan drippings.
2. What kind of pork works best to produce drippings?
Fattier cuts are your best bet. A pork shoulder or a pork roast with a bit of marbling gives off the most flavorful drippings. Pan-fried or country fried pork chops also work great, especially when cooked in a cast iron skillet. You’ll want juicy pork chops that retain moisture and render some fat while cooking.
3. Can I use this gravy for smothered pork chops?
Absolutely. This is the ideal base for smothered pork chops. After searing your pork chops, add them back to the pan with the gravy and let them simmer for a few minutes. This softens the chops and infuses them with flavor.
4. How do I make the gravy creamier?
To make a cream gravy recipe variation, stir in about ¼ cup of heavy cream or whole milk after the broth has been incorporated. This adds richness and a velvety mouthfeel. It’s especially good if you’re using this gravy for biscuits or creamy mashed potatoes.
5. What if my gravy turns out too thick?
No worries—just whisk in a bit more broth, water, or even milk until it thins to your liking. If it’s too thin, simmer it a few more minutes. Remember: gravy thickens as it cools, so take that into account before adding more liquid.
