PORK GRAVY FOR PORK ROAST OR PORK CHOPS
Makes about 2 cups gravy.
Drippings from roasted pork roast or sautéed pork chops
3 tablespoons all-purpose flour
Pork Stock, broth, and/or dry red or white wine or sherry
Cooking Directions
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.
Serving Suggestions
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.
Nutrition Facts (Nutrition Information Per 1/4 cup gravy)
Calories 62 calories; Protein 0 grams; Fat 6 grams; Sodium 68 milligrams; Cholesterol 6 milligrams; Saturated Fat 3 grams; Carbohydrates 2 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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