What can this (not me) person do to fix their gravy?

Not a damn thing. Chunk it

tell the dog to vomit directly into the frying pan next time

Too much grease, needs to brown the flour more before adding liquid and needs to whisk more when they do.

Beef stock.

Chicken stock could work.

If I was making a gravy from fried pork chops, I'd pan fry the floured pork chops (don't use too much oil) and remove from pan. Add shallot or onion and then garlic and sautee in the same pan. Once soft, deglaze using the liquid of your choice..I'd do beef broth. Scrape up the brown bits from the chops while deglazing. Reduce for a while to thicken and concentrate the flavor.

Season chops and then dredge in flour. Cook over medium high heat until done. Remove from pan and add two or three Tablespoons of flour and make a medium dark roux over medium heat. This may take a few minutes. When medium brown, increase heat and after a minute, add a cup of water or beef broth or chicken broth. The gravy will begin to thicken. Add onions and some garlic. Add additional liquid to desired thinness and then season to taste. Simmer until onions are tender - maybe 20 minutes. Some people will add some milk and if you like that, then do it.

quote:

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urn the heat to very low, cover chops with a can of cream of mushroom soup, put the lid on the pan, and simmer for 30 minutes or so. You'll have a gravy that's easy and very tasty.

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thats not a damn gravy! thats some heated up cream of mushroom... terrible.

Holy shite. That's twice as bad as I expected