How to Make Gravy After Frying Pork Chops: A Comprehensive Guide

Gravy is a flavorful sauce that can elevate any fried pork chop dish. Whether you’re looking to add richness, moisture, or a touch of savory goodness, making gravy after frying pork chops is a simple and rewarding process. In this guide, we’ll provide step-by-step instructions on how to make a delicious and versatile gravy that will complement your pork chops perfectly.


  • 3 to 4 tablespoons of oil or bacon drippings
  • 1/4 cup of all-purpose flour
  • 2 1/2 cups of water
  • 1/2 cup of milk
  • Salt and pepper to taste


  1. Prepare the Pan: After frying your pork chops, remove them from the pan and set them aside on a plate. Make sure to leave at least 1/4 cup of drippings in the pan. If needed, add additional oil or bacon drippings to reach the desired amount.

  2. Make the Roux: Over medium heat, whisk the flour into the drippings in the pan. Cook for 1-2 minutes, or until the roux turns a light golden brown color.

  3. Add the Liquids: Gradually whisk in the water and milk. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.

  4. Season to Taste: Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or herbs, to enhance the flavor.

  5. Serve: Pour the gravy over the fried pork chops and serve immediately.


  • For a richer gravy, use bacon drippings instead of oil.
  • If you don’t have any drippings, you can use butter or margarine to make the roux.
  • To make a gluten-free gravy, use gluten-free flour.
  • If the gravy is too thick, add more water or milk. If it’s too thin, add more flour.
  • You can also add other ingredients to your gravy, such as sautéed mushrooms, onions, or garlic.

Frequently Asked Questions

Q: Can I make gravy ahead of time?

A: Yes, you can make gravy ahead of time and reheat it when you’re ready to serve. To reheat, simply place the gravy in a saucepan over medium heat and stir until warmed through.

Q: How do I store gravy?

A: Gravy can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze gravy for up to 2 months. To thaw, simply place the gravy in the refrigerator overnight.

Q: What can I do with leftover gravy?

A: Leftover gravy can be used in a variety of ways. You can use it to top mashed potatoes, rice, or pasta. You can also use it as a marinade for chicken or fish.

Making gravy after frying pork chops is a simple and rewarding process that can elevate your dish to the next level. By following the steps and tips outlined in this guide, you can create a delicious and versatile gravy that will complement your pork chops perfectly. So next time you’re frying pork chops, don’t forget to make a batch of gravy to complete the meal.

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What to do with tough cooked pork chops?

To use this method, place your chops in a baking dish close together and add your choice of liquid, such as leftover bacon fat, gravy, or simple store-bought stock. Add one tablespoon of liquid or fat per pork chop (or more, if needed) before you cover the dish with foil and bake it in a 350-degree oven for 30 minutes.

How long to let pork chops rest after frying?

As a good rule of thumb, any thick cut of meat such as pork chops or lamb shoulder should rest for between 10-15 minutes. Let the meat rest in a warm area, such as the top of the stove.

Is it better to pan fry pork chops in butter or oil?

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

How do you keep pork chops juicy when frying?

Take off the Chill – Remove the pork chops from the refrigerator about 20 minutes before cooking so they come to room temperature. That helps them cook evenly and keeps them juicy. Prep the Chops – Pat the pork chops dry with a paper towel to remove extra moisture. Rub them on all sides with a tablespoon of oil.

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