-
1
Cut off most of the excessive fat on the edge of the pork steaks.
-
2
Season both sides of the pork steak with salt, pepper, garlic powder and Lawry's Seasoning Salt.
-
3
Melt 1tbs butter in a fry pan.
-
4
Over medium to medium high heat, brown both sides of the pork steaks.
-
5
About 3 minutes on each side.
-
6
Grease a large roaster.
-
7
Put the onion and celery on the bottom of the roaser.
-
8
Sprinkle the chicken boullion on the bottom of the roaster.
-
9
Add the water.
-
10
Put the pork steaks in a single layer on top of the onions and the celery.
-
11
Put the carrots along the edges of the pan.
-
12
Put the potaoes in also.
-
13
Salt and pepper the potatoes.
-
14
Bake in a 300 degree oven for 2 1/2 hours; covered.
-
15
After an hour use a baster to get some juice from the bottom of the pan.
-
16
Squeeze some of this juice over the potatoes and carrots.
-
17
I like to do this every hour.
-
18
It gives the potatoes and carrots some of that extra great flavor from the pan drippings.
-
19
Do the following for the gravy.
-
20
At the end of the 2 1/2 hours, pour about a 1/4 cup of the drippings from the roaster in a saucepan.
-
21
Add the dry gravy mix and 2 cups of water.
-
22
Season with salt and pepper.
-
23
Bring to a boil, mixing often.
-
24
Stir until thckened.
-
25
Serve and enjoy!
