My Rosemary Pork Gravy is too thin. Help?

October 1, 2007

Blake Makers, I need your help. I braised some pork chops this weekend, and made some amazing gravy to go with it. Although the flavor was right on, how do I make this gravy thicker and creamier?

Here’s how I made it:

I seared 3 pork chops in a hot, heavy-bottom pot with a little oil. I got a good crust on the chops and then removed them from the pan.

I added a little oil and a little butter to the pan, followed by a chopped onion.

I cooked the onion over medium heat for a few minutes until it started going translucent (and a little brown). I added a couple of cloves of minced garlic and cooked for about a minute longer.

Next, I added 1 cup of chicken stock, and then returned the chops – after which, I covered and cooked on low for about an hour (or longer).

Just before we were ready to eat, I added a few tsp. of minced Rosemary, some chopped Parsley and a splash of Dry Sherry (next time I’ll add Cognac).

The flavor was amazing, but the consistency wasn’t there. To thicken the sauce, I added a little flour-in-butter mixture (see left).

It thickened it a little, but not enough. Should I add more? How can I make it creamier? Add cream?

I’d love any help you guys could give.

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