After roasting your pork, pour the drippings from the roasting pan into a measuring cup.

Let the drippings sit for a few minutes until the fat rises to the top. Skim off some of the fat, leaving about 2 tablespoons.

In a large skillet, melt the butter over medium heat.

Whisk in the flour to create a roux, cooking for about 2 minutes until golden brown.

Slowly whisk in the reserved pork drippings, stirring constantly.

Gradually add the chicken stock, continuing to whisk until smooth.

Add salt, pepper, garlic powder, and onion powder if using. Taste and adjust seasoning.

Bring the gravy to a simmer, allowing it to thicken for about 5-10 minutes.

Once thickened, remove from heat and serve over your pork roast or favorite sides.