pork gravy

How to make amazing pork gravy from scratch to go with your roast pork dinner! Gluten free and low carb versions included.

Pork Gravy

pork

chicken broth

water

cornstarch

salt and pepper

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.

Boneless pork shoulder roast as they do it in Bavaria. Known as Schweinebraten this traditional dish couldn&#x27;t be easier to make or taste more fulfilling. Plus - how to make pork gravy.

German Boneless Pork Shoulder Roast (Schweinebraten)

cloves

tbsp cumin (seeds

tsp caraway seeds

tbsp coarse sea salt

tsp black pepper

12 oz dark beer (Marzen, Dunkel, bock

onion

sweet potatoes, (or more as needed)

Turn the oven on to 350 F. 

Grind the cloves, caraway seeds and cumin seeds...

Grind the cloves, caraway seeds and cumin seeds (if not using ground cumin) and mix them with the salt and pepper. 

Score the pork shoulder fat cap/skin. Rub it...

Score the pork shoulder fat cap/skin. Rub it well on all sides with the seasonings mix and place it in a roasting pan with a rack. Make sure that the pork is level, especially if it has the skin on (better crackling will develop). You can place garlic cloves underneath the meat to even it out and achieve a level top surface. 

Roast the pork shoulder in the middle of...

Roast the pork shoulder in the middle of the oven for about 1 hour. Just before taking it out peel and dice all the vegetables in 1 inch or so cubes. 

Place the vegetables around the meat and pour...

Place the vegetables around the meat and pour the two beers over them and the meat. 

Put the pork roast and the vegetables back...

Put the pork roast and the vegetables back in the oven and roast for 1 and a half more hours. About half way through check to see if the liquid is getting low. If so, add a bit more beer or a little bit of water. Baste the vegetables with the pan juices and continue to roast.

You may need to roast a little longer...

You may need to roast a little longer than the total of 2.5 hours - check the internal temperature of the meat - if it is 155 F in the center, the pork shoulder is cooked.

Also if your pork had skin on it...

Also if your pork had skin on it keep an eye on the crackling and adjust the oven temperature up towards the end if it is not dark enough and not bubbling.

If you notice the skin getting dark too...

If you notice the skin getting dark too fast then lower the temperature of your oven to 325 F until the internal temp of the meat is 155 F and broil for about a minute or two at the end. If you end up broiling to get a good crackling, place the roasting pan at the bottom rack of the oven first and then broil on high until the skin puffs up.  

Remove the pork from the pan and let...

Remove the pork from the pan and let rest on a cutting board before slicing. 

If you want to make a gravy, strain...

If you want to make a gravy, strain the pan juices and set aside. In a sauce pan over medium heat melt 2 tbsp butter and whisk in 2 tbsp flour. Add the strained pan juices while continuing to whisk. If you need to thin out the gravy add water, 1 tbsp at a time. Taste and if needed season with salt and pepper. Transfer to gravy boat and serve. 

NOTE: if you are not going to use...

NOTE: if you are not going to use the gravy immediately, keep it warm until you can serve it. Gravy breaks if reheated. Do not let it get cold and then attempt to reheat it on the stove or in the microwave.

https://mediavine-res.cloudinary.com/video/upload/jzc5p1t4ktpoun9moavm.mp4

Classic Schweinebraten (German Boneless Pork Shoulder Roast) with tips on how to prepare it with a crispy skin and how to make a beer gravy using the pan drippings.

Schweinebraten - Boneless Pork Shoulder Roast

Pork Schnitzel with bacon mushroom gravy is an easy 30-minute weeknight dinner that is a family favorite! The pan-fried pork chops are crisp and golden on the outside, but tender enough to cut with a fork. This easy German jägerschnitzel recipe is perfect with mashed potatoes, egg noodles, späetzle, or rice and a veggie on the side.

Pork Schnitzel with Mushroom Gravy (Jägerschnitzel)

all-purpose flour

salt

garlic powder

smoked paprika

black pepper

eggs, (beaten)

breadcrumbs

vegetable oil (for frying)

bacon, (chopped)

onion, (chopped)

mushrooms

Tablespoons all-purpose flour

beef broth

balsamic vinegar, (optional)

heavy cream, (half-and-half

Chopped fresh parsley, (for garnish)

Prepare breading stations combining flour, salt, garlic powder, smoked paprika, and black pepper in a shallow dish. Beating the eggs in another shallow dish. Combine breadcrumbs, garlic powder, salt, and pepper in a third shallow dish.

Trim fat from pork chops so they don&#39;t curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet.

Lightly dredge each pork cutlet in the flour, shaking off any excess, then dip in the egg wash, then the breadcrumbs. Transfer to a baking sheet, then repeat with the remaining pork cutlets.

Heat oil in a large pan until very hot, about 350°F. Cook one schnitzel at a time, shaking the pan periodically so it doesn&#39;t stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200°F oven while frying remaining schnitzel.

Make the Schnitzel

Cook the bacon in a large pan over medium heat until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease in the pan.

Saute the onions for 3 minutes until soft. Add the mushrooms and continue to cook another 5-7 minutes until tender. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated.

Gradually add the beef broth while stirring. Reduce heat to medium-low and simmer, stirring frequently until thickened, about 5 minutes.

Stir in the cream and reserved bacon, then remove from the heat.

Plate the schnitzel and top with the mushroom gravy. Sprinkle with chopped parsley and serve with späetzle, mashed potatoes, or egg noodles.

Make the Mushroom Gravy

Pork Gravy - learn how to make perfect pork gravy with this easy step-by-step tutorial and recipe! Perfect with pork roast + mashed potatoes!

pork drippings*

butter

all-purpose flour*

Ensure you either use a fat separator or you simply spoon off the fat that settles at the top of the drippings; if this isn&#8217;t removed your gravy won&#8217;t turn out. 

Bring large cast iron skillet to medium-high heat.

Add flour and use a whisk to combine the butter and flour to create a paste (also known as a Roux). 

Slowly add your pork drippings stirring constantly while you do so. Once you have added the pork drippings, slowly start to add the broth about 1/4 cup at at time. After you add a little, whisk and ensure your pan stays hot so the mixture will thicken. Once you notice it start to thicken, add a bit more and continue to whisk.  

Once you have added all the broth, continue whisking and bring the liquid to just almost a simmer.  If it thins out a bit after adding all the broth it should thicken as it continues to stay on the heat.  Note: it will also thicken more once it cools a bit.  If it is too thick for you liking, add additional broth 1/4 cup at a time.

Once it is thick enough to coat the back of a spoon, remove from heat and let cool. Taste and add additional salt, as desired. 

Serve immediately (we love these Ultimate Yukon Gold Mashed Potatoes and Garlic Green Beans). 

This Easy Pork Gravy is homemade with Pork Drippings and only takes 10 minutes to make! It's thick, creamy and perfect over pork chops, pork tenderloin, or pork roast.

salted butter

all purpose flour

chicken stock + additional few tablespoons if needed

Salt and pepper to taste

Melt butter in a large skillet on the stovetop over medium low heat. Sprinkle in the flour and stir together until combined. Continue to cook and stir for 2 to 3 minutes.

Slowly pour in the pork drippings and stir to combine.

Pour in chicken stock and stir. Turn heat down to low and cook for a few minutes, stirring frequently. Season with salt and pepper.

Made this gravy with the pork tenderloin &amp; it was so tasty &amp; super easy to make! Thanks for the recipe.

This was DELICIOUS!  I never make gravy, I have tried so many complicated recipes and the gravy was never good so I gave up.  LeGout and Trader Joe's has been my go to gravy.
This was So Easy and So Good!  Thank you!!!   Will try the same with my Thanksgiving turkey!

Recipe was so simple, yet sooooo delicious!  Thank you!

Top 5 pork gravy recipes from across the web

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Pork Gravy

German Boneless Pork Shoulder Roast...

Pork Schnitzel with Mushroom Gravy ...

Pork Gravy

Pork Gravy

Top 5 pork gravy recipes from across the web

The most viewed pork gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Gravy

German Boneless Pork Shoulder Roast...

Pork Schnitzel with Mushroom Gravy ...

Pork Gravy

Pork Gravy

The most viewed pork gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine