Gravy - How do you make it?

[sally]

It makes a difference if you're braising the meat in liquid in which case you would make a slurry out of flour or cornstarch to thicken it, if you're roasting it in the oven or pan frying it then you would use the meat drippings and browned bits on the bottom of the pan and add flour to make a roux. I would remove the pork from the pan, place the pan over medium-high heat and deglaze the pan with a splash of sherry or vermouth, then stir in the flour to make a roux and slowly add water or stock until it thickens. Season with salt and pepper and finish with a pat of butter to make it silky. You can also use packaged gravy mix and do the same thing in place of the flour.