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).




  • 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



  • 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.


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

Author Unknown