Pork Pan Sauce for Pork Roast or Pork Chops



  • pork drippings (from roast pork or sauteed pork chops)
  • pork stock
  • 2 teaspoons Dijon mustard (optional)
  • 1/2 teaspoon dried thyme (OR basil OR marjoram OR savory, optional)
  • light cream
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    1. Remove pork from roasting pan or skillet; keep warm. Pour pan drippings into a glass measure; add enough Pork Stock, broth, and/or wine or sherry to make 1 cup. Return to pan. Stir in mustard and/or herb, if desired.
    2. Bring to boil. Boil, uncovered, over high heat until reduced to about 1/2 cup, scraping browned bits free from pan. Stir in a little cream or butter, if desired. Serve with pork.
    3. Makes about 1/2 cup sauce. Nutritional Information per 2 tablespoon.
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