Making gravy?

[mrschop]

How do you make gravy when you're not roasting a joint of meat? Today I roasted pork chops, so obv no juices to make into gravy, so resorted to my guilty pleasure (Bisto). But these were rather nice pork chops and even I felt the packet gravy rather ruined them! Any recipes/suggestions?

I'd use a quarter or a pork stock cube (I use knorr) 1/2 pint cold water and 2 dessert spoons of sauce flour(in the flour section at sainsbos) put in microwave for 1 min take out and stir, put in again for 1 min take out and stir, repeat til hot and thick, usually about 3 mins. add gravy browning

Result = perfect thick tasty no gravy granule gravy that can obviously be adapted to all flavours with different stock cubes

Message withdrawn

what the 'ell is sauce flour?

oh twig - you haven't lived wink

tis good stuff though, nicer than corn flour

forgot the [ ]

better sauce flour info here

wow .. impressed

Roast chops with onion quarters / slices underneath. Then make gravy with resultant onions and juices

Thanks, am inspired. I have discovered a great local butchers and it seems a shame to Bisto their lovely produce!

further to what NSF suggested, Jamie Oliver has a gravy recipe which entails putting onion, celery and carrots under the roast - or in this case the pork chops. After the meat is cooked, mash the veg and add flour, dilute with stock wine or water and make the gravy. Then strain it though a sieve to get rid of the lumps.

It's abit of a faff, but makes a superb gravy.

Fry some onions til they burn, tip in some pre-mixed Bisto gravy, simmer for a bit.
TADD-AHHHHHH.

Goober, like your style, but you're undoing all the good work of the other posters!

Don't knock it til you've tried it.
Its not quite as shite as you'd think.