Juicy Pork Bites with Gravy

This juicy pork bites recipe simmered in a rich homemade gravy comes together quickly to deliver a hearty, comforting meal perfect for busy weeknights or anytime you crave classic comfort food. The tender pork pieces are seared to lock in flavor and finished in a savory, thickened beefy gravy with subtle notes from herbs and balsamic vinegar that balance richness with brightness.

I first made these savory pork bites on a hectic evening when I needed something quick but comforting and now this recipe is a go-to for cozy family dinners. Everyone loves mopping up the gravy with noodles or mashed potatoes.

Ingredients

• Pork tenderloin: Cut into bite sized pieces for quick cooking and tenderness. If you use pork chops, consider brining them to avoid dryness.
• Garlic powder: For a warm garlicky undertone that complements the fresh garlic
• Herbs de Provence: Add floral and earthy notes. If unavailable, feel free to use Italian seasoning or your favorite herbs.
• Unsalted butter: Keeps control over the saltiness since the gravy has plenty of savory seasoning
• Sweet onion: Adds natural sweetness and soft texture to the gravy. Shallots work beautifully here if you want a more delicate onion flavor.
• Fresh garlic cloves: For bright aromatic flavor far better than pre minced jarred garlic
• All purpose flour: To thicken the gravy for a luscious coating
• Beef stock: Provides a rich base for the gravy. Low sodium versions can help manage salt levels.
• Balsamic vinegar: Brightens and balances the richness with acidity
• Beef Better Than Bouillon: Enhances umami and gives the gravy a robust depth but can be omitted if unavailable

Instructions

Sear the Pork:

Heat a large skillet over mediumhigh heat and add a tablespoon of oil. Add half of the pork bites making sure they are spread out so they brown evenly. Sear all sides until well browned but do not cook through. Remove to a plate. Repeat with remaining pork using the second tablespoon of oil. Set aside all seared pork.

Cook the Onions and Garlic:

Reduce heat to medium and add the butter to the same skillet. Once melted, add the diced sweet onions. Cook them slowly for about eight to ten minutes until they turn translucent and soft but not browned. Stir in fresh garlic and cook just until fragrant, about thirty seconds to avoid bitterness.

Make the Gravy Base:

Sprinkle the flour over the butter and onions, whisking constantly to form a roux. Cook for about one minute to remove the raw flour taste but do not brown it. This thickening base will give your gravy a smooth texture.

Add Stock and Flavorings:

Slowly pour in the beef stock in a steady stream while whisking to avoid lumps. Stir in the balsamic vinegar and a spoonful of Beef Better Than Bouillon. Bring the sauce to a gentle simmer.

Finish with Pork:

Return the seared pork bites along with any juices that have accumulated on the plate back into the skillet. Stir well to coat all the pieces in the gravy. Let everything simmer together for another five minutes or until the sauce has thickened and the pork is cooked through.

Serve:

Serve immediately for best texture and flavor. This dish pairs beautifully with egg noodles, mashed potatoes, rice, or steamed vegetables.

My favorite part of this recipe is the balsamic vinegar which adds the perfect touch of brightness to cut through the richness of the gravy. I remember serving this dish one chilly evening when friends gathered and everyone kept going back for more gravys oaked bites. It really turns a simple pork dish into a memorable dinner.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat adding a splash of stock or water to loosen up the gravy. You can also freeze cooked pork bites in a heavy duty freezer container for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

For pork tenderloin you can use boneless pork chops or pork loin pieces but be mindful these may cook faster and dry out if overcooked. Brining chops first keeps them juicy. Instead of beef stock, chicken or vegetable stock can be used if needed but beef lends a deeper flavor. Low sodium stocks help control saltiness. If you don’t have Beef Better Than Bouillon try a good quality beef broth or an extra splash of soy sauce for umami depth. Herbs de Provence can be swapped with Italian seasoning or individual herbs like thyme, rosemary, or oregano depending on your preference.

Serving Suggestions

This pork bites and gravy dish is fabulous served over buttered egg noodles or creamy mashed potatoes so the sauce can be soaked up. Steamed green beans, roasted carrots, or sautéed spinach add fresh, bright greens to balance the gravy richness. Serve with a simple side salad tossed in vinaigrette for a complete meal with contrasting textures.

Serve hot with your favorite starch and a simple vegetable on the side for a comforting meal. Leftovers reheat well and make a great quick lunch the next day.

Common Recipe Questions

→ What sides pair well with pork bites and gravy?

Egg noodles, mashed potatoes, steamed vegetables, or rice complement the savory gravy and tender pork well.

→ Can different meats be used instead of pork?

Yes, thick bone-in pork chops, pork loin pieces, turkey, chicken, or beef cuts work best when tender and cooked quickly.

→ How should leftovers be stored?

Keep leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 3 months.

→ What is the best method to reheat pork bites with gravy?

Reheat in a skillet over medium heat, adding a splash of stock to loosen the gravy if needed.

→ Can this dish be prepared using a slow cooker?

Yes, by searing the meat first, making the gravy separately, then combining all to cook on low for 3-4 hours for rich flavor.