How to Cook · Sauces

Country Gravy

Name: Country Gravy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: ~1½ cups
Cuisine: American
Ingredients: Pan drippings from frying a pork chop (about 3 tablespoons, with browned bits); 3 tablespoons flour (reserved from breading, or fresh); 1½ cups milk, warmed; Salt and plenty of black pepper

Published July 25, 2026

Sauces

A ladle of creamy, pepper-flecked country gravy

A peppery Southern-style cream gravy, made by thickening milk with flour and the savory drippings left in the pan from frying pork chops or chicken. It's built like a béchamel but with all that browned fond standing in for plain butter, which gives it a rich, meaty flavor — spoon it generously over fried chops, chicken, or biscuits.

Prep: 5 min
Cook: 10 min
Total: 15 min
Yield: ~1½ cups
Category: Sauce
Cuisine: American

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Ingredients

Pan drippings from frying a pork chop (about 3 tablespoons, with browned bits)
3 tablespoons flour (reserved from breading, or fresh)
1½ cups milk, warmed
Salt and plenty of black pepper

Directions

Make the roux

In the same pan used to fry the pork chops, over medium heat, sprinkle the flour into the reserved drippings and browned bits, stir to form a paste, and cook 1–2 minutes.

Add the milk

Slowly whisk in the warm milk, stirring out any lumps as you go, then simmer, stirring often, until thickened, 5–7 minutes. Season generously with salt and black pepper.

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