Pork Gravy Recipe

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.

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

Ingredients:

Mirpoix:

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.

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

Donna

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

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