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Pork meat with gravy in a frying pan

Skillet Pork in Gravy

A really tasty, hearty, satisfying dish! Pork in gravy is wonderfully versatile — it pairs with any side, whether pasta, grains, or mashed potatoes, since the sauce keeps everything from tasting dry.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Pork

400

Carrot

Onion

Tomato paste

Wheat flour

Water

1.5

Vegetable oil

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 52 % 12 g

Carbohydrates 17 % 4 g

148 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make skillet pork in gravy? Gather the ingredients. Fresh, chilled pork tenderloin — free of excess fat and sinew — is best, so the meat comes out soft and tender. Rinse it well, pat it dry with paper towels, and cut it into small, thin strips. You can swap the pork for any other meat or poultry. If your meat is on the tough side, pound it first.
Step 2:

Wash, peel, and coarsely grate the carrot, or cut it into thin strips.
Step 3:

Peel the onion and cut it into thin wedges or half-moons.
Step 4:

Pour vegetable oil into a heavy-bottomed skillet, heat it well, and cook the vegetables over medium heat for about five minutes — no longer, so they don't dry out; you just want them to release their juices and soften a little.
Step 5:

Add the pork to the vegetables and cook them together over medium heat, stirring constantly with a spatula so the meat lightly browns on all sides. Cook for about 12 minutes.
Step 6:

Stir the tomato paste into the meat and vegetables — homemade paste works great here and, if anything, gives the dish an even richer flavor with a pleasant little tang. Add the wheat flour right away and pour in the hot water, stirring quickly so the flour dissolves completely and doesn't set into lumps, which are hard to break up later.
Step 7:

Lower the heat all the way, cover the pan, and simmer for about 20 minutes, stirring the meat in the sauce now and then so the flour doesn't stick to the bottom and scorch. Add salt to taste, the peppercorns, and the bay leaf. If you like more heat, add a pinch of ground red pepper.
Step 8:

Stir and simmer the meat for another 10 minutes or so. If the gravy seems too thin, keep simmering uncovered. Then turn off the heat, let the dish rest under the lid for 15 minutes, and serve with the side of your choice. Enjoy!