Making Gravy from Pan Drippings
This homemade pork chop gravy is made using the leftover grease from frying pork chops. Using the pan drippings adds rich, savory flavor that you just can’t get from store-bought gravy.
Tips for Perfect, Lumpy-Free Gravy
To get the right consistency, you may need to add a bit more flour if your roux is too thin. Constant stirring is key to avoid lumps. If the gravy ends up too thick, simply whisk in a little milk until it reaches the texture you like.
This is a simple, hands-on way to make classic comfort food that goes perfectly over pork chops, mashed potatoes, or even biscuits.
Ready to Make Your Own Pork Chop Gravy?
Give this Homemade Pork Chop Gravy a try next time you fry pork chops. It’s easy, flavorful, and uses ingredients you already have in the kitchen.
Here’s the full recipe so you can make this thick, creamy, and savory gravy at home:
Homemade Pork Chop Gravy – Classic Comfort from Pan Drippings
Old Folks Adventures : www.oldfolksadventures.com
Equipment
Ingredients
- ½ cup oil I used the grease left in my skillet, after frying pork chops.
- ¼ cup flour may need to add some if needed.
- 3 cups milk
- 1 tsp salt to taste
- ¼ tsp black pepper to taste
Instructions
- use the grease left in your skillet, after frying pork chops.
- using your spatula, remove the big pieces from the oil.
- heat up your skillet to medium heat and stir in the flour with a fork, to form a roux. keep stirring for a few minutes. (2 or 3 minutes) the mixture should be simmering and starting to brown. (you can use a small whisk, if you prefer)
- continue to stir, and slowly pour the milk into the skillet. Stir constantly until the mixture begins to boil and thicken. Once the mixture has thickened, sprinkle salt and pepper on top and stir. Remove from heat and pour into a serving bowl.
Nutrition
Let’s Hear From You
Do you usually make gravy from scratch, or do you rely on store-bought mixes? What’s your favorite dish to serve with homemade pork chop gravy?
