Hey there food lovers! Ever stared at a juicy pork chop and wondered “Can I slap some chicken gravy on this and call it a day?” Well, I’m here to tell ya, yes, you absolutely can! This ain’t your grandma’s traditional pairing, but chicken gravy and pork can be a match made in flavor heaven. It’s all about that savory kick from the gravy mixin’ with the mild, tender vibe of pork. I’ve tried it, loved it, and now I’m spillin’ all the deets on why this combo works, how to make it shine, and when ya might wanna rethink it. So, grab a fork, and let’s dig in!
Why Chicken Gravy and Pork Are a Surprising Win
Let’s break it down real simple. Chicken gravy’s got this rich, umami punch that just hugs the subtle taste of pork like an old friend. It’s lighter than beef gravy, so it don’t overpower the meat, and it brings a kinda cozy poultry vibe with hints of herbs that play nice with pork’s versatility. Here’s why I’m all about this duo:
- Flavor Harmony: That savory, slightly herby taste of chicken gravy boosts pork’s mild profile. It’s like addin’ a little jazz to a quiet tune.
- Moisture Magic: Pork, especially lean cuts, can dry out faster than a desert road. Chicken gravy swoops in, keepin’ things juicy and tender.
- Easy-Peasy Vibes: Whippin’ up chicken gravy at home is a breeze. A lil’ broth, some butter, a dash of flour, and boom, you’ve got a sauce that’s ready to roll.
- Mix It Up: You can tweak chicken gravy a hundred ways—toss in some mushrooms or a splash of wine—and it still vibes with pork.
I remember the first time I poured chicken gravy over a pork roast It was a “what the heck, let’s try it” moment, and man, did it pay off The family couldn’t stop raving ‘bout how the flavors just clicked. So, trust me, this ain’t just theory—it’s kitchen-tested goodness.
Best Pork Dishes to Pair with Chicken Gravy
Not all pork is created equal when it comes to this pairing. Some cuts soak up that gravy like a sponge while others might feel a bit off. Here’s my go-to list of pork dishes that rock with chicken gravy based on what I’ve cooked up over the years
- Pork Chops: These bad boys, especially pan-fried or skillet-cooked, are perfect. The gravy seeps right into the meat, makin’ every bite juicy. Bone-in or boneless, don’t matter much—just smother ‘em!
- Pork Loin or Tenderloin: These leaner cuts can be a tad dry on their own, so chicken gravy is like a lifesaver. It adds richness without weighin’ things down.
- Pork Roast: Got a big ol’ roast for Sunday dinner? Slice it up and ladle on some gravy. The mild flavor of the roast blends so well with that savory sauce.
- Pulled Pork Sandwiches: Now, this one’s a bit outta left field, but hear me out. A lighter chicken gravy on pulled pork, piled high on a bun, makes each bite extra moist. Skip the super sweet BBQ sauce for this one, though.
- Meatloaf: If you’re makin’ a pork-based meatloaf, top it with chicken gravy. It’s a comfort food double whammy, trust me.
I’d steer clear of super fatty cuts like pork belly with this combo, though. They’re already rich as heck, and addin’ gravy might make it feel like you’re eatin’ a stick of butter. Stick to the leaner stuff, and you’re golden.
How to Make Chicken Gravy That Complements Pork
Alright, let’s get into the nitty-gritty. Store-bought gravy works in a pinch, but nothin’ beats homemade. It’s dead simple, and you can tweak it to match your pork dish. Here’s my no-fail recipe for chicken gravy that’ll have everyone askin’ for seconds.
My Easy Chicken Gravy Recipe
Ingredients (makes enough for 4-6 servings):
- 3 cups of chicken broth (homemade or good-quality store stuff—avoid the salty junk)
- 3 tablespoons of butter (real butter, none of that fake stuff)
- 3 tablespoons of all-purpose flour
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt (adjust later if needed)
- 1/4 teaspoon of garlic powder
- A pinch of dried thyme (optional, but it’s a game-changer)
Steps:
- Melt the butter in a saucepan over medium heat. Don’t let it burn, just get it nice and bubbly.
- Whisk in the flour ‘til it’s smooth. Keep stirrin’ for about 2 minutes to cook out that raw flour taste. This is your roux, folks.
- Slowly pour in the chicken broth while whiskin’ like your life depends on it. This stops lumps from crashin’ the party.
- Bring it to a boil, then lower the heat and let it simmer for 5 minutes or so, ‘til it thickens up.
- Toss in the seasonings. Taste it, and tweak as ya like—maybe a lil’ more pepper or a dash of somethin’ else.
- Serve it hot over your pork. Done and dusted!
Quick Tip: If it’s too thin for your likin’, mix equal parts cornstarch and cold water into a slurry, then whisk it in while it’s simmerin’. Too thick? Add a splash more broth. Easy fix.
Customizin’ Your Gravy for Pork
This is where the fun starts. Chicken gravy’s like a blank canvas—you can paint it up however you want. Here’s some ideas I’ve messed around with that pair awesome with pork:
- Add Some Earthy Vibes: Toss in sautéed mushrooms. They’re a classic with pork and give the gravy a deeper, woodsy flavor.
- Sweeten the Deal: Mix in a spoonful of apple sauce or pear puree. Sounds weird, I know, but that sweet-savory thing is magic with roasted pork.
- Herb It Up: Sprinkle in rosemary, thyme, or sage. These herbs bridge the gap between chicken and pork flavors like nobody’s business.
- Smoky Twist: A tiny pinch of smoked paprika can add a layer of “whoa” to the gravy, especially if your pork’s got a grilled or smoky edge.
- Brighten It: A splash of lemon juice or white wine vinegar cuts through the richness and balances stuff out.
I once threw some mushrooms and a hint of apple cider vinegar into my gravy for a pork chop dinner, and lemme tell ya, it was like a flavor explosion. Don’t be shy—play around ‘til you find your jam.
When Chicken Gravy Might Not Be the Best Idea
Look, I’m all for this pairing, but it ain’t perfect every time. There’s a few scenarios where you might wanna hit pause and rethink your sauce game. Here’s what I’ve learned from my own kitchen flops:
- Overly Seasoned Pork: If your pork’s already got a heavy spice rub—like some spicy Southwestern kick—chicken gravy might clash harder than a bad blind date. Go for somethin’ else, like a fruit-based sauce.
- Super Rich Cuts: Like I said earlier, fatty cuts like pork shoulder or belly can feel too heavy with gravy on top. It’s like pourin’ cream on ice cream—too much of a good thing.
- Crazy Rich Gravy: If your chicken gravy’s super creamy or got intense flavors, it might drown out the pork instead of liftin’ it up. Keep it balanced, ya know?
I remember one time I paired a real creamy chicken gravy with some pork ribs, and it was just… nope. Too much goin’ on, and I couldn’t even taste the meat. Lesson learned—keep it light when needed.
Alternatives to Chicken Gravy for Pork
If you’re feelin’ iffy about chicken gravy or just wanna switch things up, pork’s got plenty of other sauce buddies. Here’s a few I’ve tried that work like a charm:
- Fruit Sauces: Apple sauce is the classic, but don’t sleep on plum or cherry. That sweet-tart vibe cuts through pork’s richness like a hot knife through butter.
- Mustard Sauces: Mix some Dijon with a bit of broth or cream for a tangy kick. It’s killer with pork chops.
- Pan Sauces: Cook your pork in a skillet, then use the leftover bits to whip up a quick sauce with broth or wine. It’s fast and packs flavor.
- Chutneys: A mango or peach chutney brings a sweet-spicy punch that pairs dope with grilled pork.
We’ve all got our go-to’s, right? For me, a lil’ apple sauce with pork is comfort food central, but chicken gravy’s been stealin’ the spotlight lately.
Tips and Tricks for the Perfect Pairing
Wanna make sure your chicken gravy and pork combo is a total hit? Here’s some extra nuggets of wisdom I’ve picked up along the way:
- Season Smart: Keep pork seasonings neutral—think salt, pepper, maybe garlic powder—so they don’t fight with the gravy. Avoid goin’ overboard with strong stuff like sage.
- Grilling vs. Roasting: Grilled pork’s smokier, so a lighter gravy works best. Roasted pork can handle a richer mix, so adjust accordingly.
- Store-Bought Fix: If you’re usin’ canned or jarred gravy, taste it first, folks. Some are salty as heck or just plain blah. Jazz it up with fresh herbs or a pinch of spice.
- Make Ahead: Chicken gravy can chill in the fridge for a day or two. Reheat it slow with a splash of broth if it thickens up too much.
I’ve had my fair share of last-minute dinner scrambles, and havin’ gravy ready to go has saved my butt more than once. Prep ahead if you can—it’s a stress buster.
Why You Should Experiment with This Combo
Here’s the real talk: cookin’ is all about breakin’ rules and findin’ what makes your taste buds dance. Chicken gravy on pork might sound outta left field, but sometimes the weirdest ideas turn into the best meals. I mean, who’da thought pineapple on pizza would be a thing, right?
So, don’t be afraid to pour that gravy over a pork chop or dunk a slice of roast in it. Play with flavors—add a lil’ sweetness, a touch of smoke, whatever floats your boat. We’re in the kitchen to have fun, not follow some stuffy cookbook to the letter. I’ve had some of my best dinners by just wingin’ it, and this pairing’s no exception.
Picture this: it’s a chilly evening, you’ve got a skillet of pork chops sizzlin’, and a pot of homemade chicken gravy simmerin’ nearby. The smell’s fillin’ the house, and everyone’s peekin’ in like, “What’s cookin’?” You plate it up, drizzle that golden gravy over the meat, and take a bite. It’s warm, savory, and just hits different. That’s the kinda magic I’m talkin’ about.
Wrappin’ It Up with a Flavor Bow
So, does chicken gravy go with pork? Hell yeah, it does! It’s a combo that brings out the best in both, with the gravy’s savory depth liftin’ up pork’s tender, mild taste. Whether you’re smotherin’ chops, drizzlin’ over a roast, or gettin’ creative with pulled pork, this pairing’s got legs. Just remember to pick leaner cuts, balance the flavors, and don’t shy away from tweakin’ that gravy to make it your own.
I’ve shared my recipe, my tips, and even my oops moments, so now it’s your turn to get in there and mess around. Grab some pork, whip up a batch of gravy, and see what ya think. Got a killer twist or a total flop story? I’d love to hear ‘bout it. Let’s keep this food adventure rollin’ together!
How To Make Smothered Pork Chops
This recipe requires just 20 minutes of prep time and about 25 minutes of cooking time. It allows just enough time to make a batch of Instant Pot mashed potatoes at the same time.
- Combine the dry spices: In a small bowl, mix the garlic powder, onion powder, half the salt, and the pepper. Dredge and pat both sides of the pork chops generously with all of the seasoning mixture.
- Cook the pork chops: Sear the pork chops in hot oil in a heavy skillet until golden brown on both sides, 3-4 minutes per side. Remove the pork chops to a plate and keep warm.
- Make the onion gravy sauce: Add the remaining oil to the skillet and swirl it around. Then, add a little broth to the skillet to deglaze it by stirring up any browned bits from the bottom of the pan. Add the sliced onion and saute until browned.
- Thicken the gravy: When the onions are softened, sprinkle the flour over the onions and stir until there is no more white flour showing. Add the remaining broth to the skillet and stir to deglaze again. Add the ground sage and the remaining salt. Bring the mixture to a simmer until thickened, which takes about 1 minute.
- Smother the chops: Return the pork chops to the skillet, tucking them into the creamy gravy and spooning the onions over top. Continue to cook until the thickest part of the pork chops register at 145℉ on a meat thermometer.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Cook Perfect Tender Pork Chops
We love working with the Minnesota Pork Board, a nonprofit organization that made this recipe possible. They support sustainable pork production and have the best tips for cooking pork.
- Try to avoid cooking the pork chops when they’re really cold, right out of the fridge. Instead, if time allows, let them sit at room temperature for 20-30 minutes with the seasoning mixture rubbed into them before the cooking starts.
- The secret to tender, delicious pork is to not overcook it. A little pink in the middle is okay!
- Always use a meat thermometer when cooking pork. When the internal temperature reaches 145° remove the pork chops from the heat and let them sit for 3 minutes to seal in all the delicious natural flavors.
This recipe requires just a few simple ingredients. Here’s what you need:
- Dry spices: garlic powder, onion powder, salt, black pepper, and ground sage
- Pork chops: you can use bone-in or boneless pork chops, each about ¾- to 1-inch thick or 1 ½ to 2 lbs total
- Cooking oil: we suggest avocado oil or olive oil
- Onion: use a sweet yellow onion
- Chicken broth: I use low-sodium chicken broth or use homemade bone broth
- All-purpose flour: you can use regular unbleached white flour or make this recipe gluten free by using a 1:1 gluten-free flour
Find the ingredient list with exact measurements in the recipe card below.
You really don’t need much, and you definitely don’t need any special equipment to make this stovetop recipe. It’s helpful to have:
- a nice, heavy large skillet – such as an enamel-coated cast iron skillet
- a good wooden stirring spoon – I like this one with a flat edge for stirring up all those tasty browned bits from the pork chops
- 2 large plates – one for holding the pork chops while you finish the gravy in the skillet, and another for inverting a placing on top to keep the pork chops warm
- a meat thermometer – this is helpful for knowing when the pork chops are cooked through, and if you don’t have a good one, it’s worth investing in a reliable digital meat thermometer
Rosemary Garlic Butter Pork Chops
FAQ
Do you have chicken or beef gravy with pork?
I always use chicken because beef has a powerful flavor of its own, which to me seems confusing when combined with pork, but chicken seems more neutral.
Do pork and chicken go together?
Yes, pork and chicken can and do go well together, offering an enhanced and complex flavor profile, nutritional variety, and cost-effectiveness. Many cultures combine these meats in dishes like stir-fries and barbecue, though proper cooking temperatures and cross-contamination prevention are crucial for safety.
Can I use chicken broth on pork?
Can gravy be made with pork?
The best kind of pork for pork gravy is a Boston butt or pork shoulder. A pork loin roast doesn’t yield as much juices and so the gravy won’t have as much pork flavor.