Capture the rich essence of roasted or sautéed pork by using the flavorful meat juices and drippings left in the pan. If you don’t get enough fat from the roast or chops to make the gravy, add vegetable oil to make up the difference.
- pork drippings (from roasted pork roast, OR sauteed pork chops)
- 3 tablespoons flour
- pork stock (OR broth and/OR dry red OR white wine OR sherry)
- Remove pork from roasting pan or skillet; keep warm. Pour pan drippings into a large glass measure. Let stand until fat floats to top. Skim fat from drippings; reserve 3 tablespoons fat. Return reserved fat to pan; sprinkle with flour. Cook and stir over medium heat for 1 to 2 minutes, scraping browned bits free from pan.
- Add enough Pork Stock, broth, and/or wine or sherry to drippings to make 2 cups. Return to pan. Cook and stir until smooth and thickened. Serve with pork.
- Makes about 2 cups gravy. Nutrition Information Per 1/4 cup gravy