Neck Bones and Gravy
This Neck Bones and Gravy recipe is savory and seasoned just right. The meat is perfectly tender, and the gravy can be used in other dishes as well. It's an amazing comfort meal.
Servings 4 servings
Ingredients
- 1 lbs Pork Neck Bones
- 1 tsp seasoning salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 3 cups chicken broth
- 1 tbsp olive oil
- 2-3 strips of bacon
- 1/2 cup all purpose flour
Instructions
- Rinse the meat under cool water
- Season the meat with the seasoning salt, onion powder, garlic powder, and black pepper.
- Place the meat into a pot/pan, the pour in the chicken broth. Turn the heat to high
- Bring the the broth to a boil, then cover the pot/pan, and reduce the heat to medium.
- In a separate pan, pour in the olive oil, and place the strips of bacon into the pan.
- Turn the heat to medium high, and fry the bacon until it is crisp.
- WE ONLY WANT THE BACON FAT
- Remove the bacon from the pan, but leave the heat on.
- Sprinkle in the all purpose flour.
- Brown the flour, and be sure to stir.
- Remove the lid off of the "neck bone" pot, and add in the browned flour.
- Stir in the flour, cover, then let neckbones simmer over medium heat for about 10 minutes.
- Serve!