1tbspfresh herbs such as thyme, oregano, rosemary, or sage, finely chopped optional
Instructions
Collect the pork drippings in a small bowl: After cooking your pork roast, reserve 1/4 cup of the drippings from the pan. If you don't have enough drippings, you can supplement with additional butter.
Make the roux (also known as a slurry): In a medium saucepan, small pot or large skillet, melt butter over medium-high heat. Once melted, add the pork drippings and whisk to combine. Gradually add the flour to the butter and drippings mixture, whisking continuously to create a smooth roux. Cook the roux for 1-2 minutes, allowing it to turn golden brown. Note: At any time, if your gravy begins to boil, turn your stove to medium heat to ensure it's a simmer. You don't want a rolling boil.
Add the broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the gravy is smooth and well combined.
Season the gravy: Add salt and pepper to taste. If using fresh herbs, add the finely chopped herbs at this point and stir to incorporate them into the gravy. Remember to start with a small amount of seasoning and adjust as needed.
Simmer and thicken: Allow the gravy to simmer over low heat for about 10-15 minutes, stirring occasionally, until it reaches your desired thickness. If the gravy becomes too thick, you can thin it with additional chicken broth.
Strain (optional): For an ultra-smooth texture, you can strain the finished gravy through a fine-mesh sieve to remove any lumps or bits of herbs and vegetables.
Serve: Pour the warm pork gravy over your favorite pork dish and enjoy the delicious, savory flavors it adds to your meal. The added herbs will provide an extra layer of flavor, enhancing the overall taste.