Liz Brooks
Assistant Cook
Can you make pork gravy from the drippings in the pan like you can with chicken? Same old rules or different ones? And maybe flavor with sage? What do you guys think?
For ultra smooth gravy, deglaze the pan with whatever liquid you like, and poor off into a separate container. Add about three tbs. butter, and heat until melted. Follow with three tbs. flour and sir until a paste forms. Brown the flour lightly and whiskthe liquid back into the pan. Season to taste with salt, coarse grind pepper, sage, onion, and garlic. If the gravy is too bland (not enough pork flavor), you can add pork or chicken soup base (a little at a time) for more flavor.
I feel an open-faced hot pork sandwhich coming on. Oh, I'm out of pork.
Well, I know where the supermarket is.
Seeeeeya; Goodweed of the North