Pork Chop Gravy

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This is the process I use to make gravy after frying Pork Chops. You may need to add a bit more flour to your grease, if your roux is to thin. you want it to look thick. Constant stirring is a must to avoid lumps. If your gravy seems to thick, just whisk in a bit more milk, until you have the consistency you want.

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5 from 1 vote

Pork Chop Gravy

I make this gravy with the leftover grease from frying pork chops.
Prep Time2 minutes
Cook Time15 minutes
Cuisine: American
Keyword: gravy
Servings: 8
Calories: 193kcal

Old Folks Adventures : www.oldfolksadventures.com

Author: Cheryl Deig


1 skillet


  • 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


  • 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.


Calories: 193kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 326mg | Potassium: 142mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 149IU | Calcium: 114mg | Iron: 0.2mg

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Author: Cheryl Deig

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