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Chicken or Pork Chop Gravy

4 star Avg. rating 4 from 3 votes.

Recipe Information

Recipe Created By: Iteachour2


drippings from chicken or pork chops
3-4 Tbsp sweet rice flour


Drain off all but 1/4 cup or so of the drippings. Whisk in sweet rice flour, continuing whisking to avoid lumps.

Add water until you reach the desired thickness, and season to taste. Serve over meat.


For the chicken and pork chops--I've started to cook these in a thick bottomed large stainless steel skillet or chef's pan. Sides are straight up and down, not sloped like a skillet. It's large--12 in I think. I used to use a non-stick pan, but didn't get all the yummy drippings/crunchies in the bottom of the pan. I fry the meat in olive oil or canola oil. When done I remove the meat and keep warm.

These make old-fashioned gravies like a milk gravy --reminds me of the ones my great-grandmother made for Sunday dinner. Some may think them bland, but ds seems to love them. The more stuff in the bottom of your pan when you're finished cooking, the better the gravy. I suppose you could also sub potato or rice milk for the water. I use the gravy for the next day or so to mix with ds's potatoes, rice, or over a biscuit.


For a richer gravy, use milk or other milk substitute in place of water.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.