Pork Gravy Recipe

Favorite Gravy Recipe from Restaurant


This restaurant Pork Gravy Recipe has been a favorite restaurant recipe for many years. Now you have it!

First, a language note: This gravy recipe calls for “mirepoix” (meer pwah).

That is simply a French word meaning finely diced mixed vegetables. This recipe uses onion, celery and celery tops, and carrots.





Pork Gravy Recipe

Favorite Restaurant Gravy Recipe


Preparation time: 40 minutes. Serves 8-10 (about 1 quart).

 

Ingredients:

Mirpoix:

  • 3/4 cup finely chopped onion (4 ounces)
  • 6 tablespoons finely chopped celery and celery tops (about 2 ounces)
  • 6 tablespoons finely chopped carrots (2 ounces)

 

  • 5 cups chicken or pork stock
  • 5 ounces fat from cooked pork
  • 5 tablespoons flour (2 1/2 ounces)
  • Salt and pepper to taste

 

Instructions:

  • After removing the pork (chops or loin) from the pan, add the mirepoix to the dippings
  • Place the pan over medium-high heat and cook until mirepoix is brown and moisture has evaporated leaving only the fat, mirepoix and browned drippings
  • Pour the mixture into a large measuring cup (fat will rise to the top)
  • Spoon fat into a separate measuring cup to five ounces (discard any over 5 ounces. If pork fat does not equal at least 5 ounces, just add butter to make up the remainder)
  • Deglaze (pour around inside edges of) the pan with some chicken or pork stock
  • Pour the deglazing liquid and mirepoix mixture (minus the fat) into a sauce pan with remaining chicken or pork stock
  • Bring to a boil and reduce the heat to a simmer
  • Wipe out sauté pan, heat over medium heat and pour reserved fat into the pan
  • Add flour and make a brown roux, stirring until the mixture browns (be careful not to burn)
  • Slowly pour the roux into the simmering stock mixture, simmer 15 minutes until thickened and slightly reduced
  • Strain the gravy and adjust the seasoning

 

YUMMY! For a Pork Loin recipe, click here.


Perfecto

Enjoy your restaurant gravy recipe and the company of those you share it with.

Donna

"Mind your own biscuits and life will be gravy."

Author Unknown