Pork Pan Gravy

A simple recipe for pork gravy made with juices from your roast. Straining the gravy will give it a more polished look and smoother texture.

Making Gravy with Corn Starch

Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp. of the drippings in the pan.

Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about ¼ cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings

Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, milk, or cream, or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt, pepper and herb.

Making Gravy with Flour

Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp. of the drippings in the pan.

Into the 2 Tbsp. of drippings in the pan stir in 1-2 Tbsp. of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt, pepper and herbs.