Pickle Juice Gravy
Serves: 2 cups
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1½ cups chicken stock
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup dill pickle juice, or to taste
  • 1 tablespoon cold unsalted butter
  1. In a 10-inch cast-iron skillet, melt 5 tablespoons butter over medium-high heat. Sprinkle flour onto butter, and whisk to combine. Cook, whisking constantly, until a rough paste forms, about 1 minute.
  2. Gradually whisk in stock until smooth, and bring to boil. Reduce heat, and simmer until thickened, about 2 minutes. Whisk in salt and pepper
  3. Whisk in pickle juice. Add remaining 1 tablespoon butter, and swirl skillet until butter is melted. Serve immediately.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/fried-pork-chops-with-pickle-juice-gravy/