Prep 20 mins
Cook 2 hrs
One of my husband's favorite meals. l love that you can throw it together pretty quickly. It smells wonderful while baking in the oven.
- 4 pork steaks, about 1/2 to 1 inch thick
- 1⁄2 medium onion, sliced in 1 inch pieces
- 1 1⁄2 celery ribs, cut into 1 inch pieces
- 1 cup water
- 1 1⁄2 chicken bouillon cubes, crushed
- garlic powder
- Lawry's Seasoned Salt
- 6 medium potatoes, peeled
- 4 carrots, peeled and cut in half
- 2 packages dry pork gravy mix
- Cut off most of the excessive fat on the edge of the pork steaks.
- Season both sides of the pork steak with salt, pepper, garlic powder and Lawry's Seasoning Salt.
- Melt 1tbs butter in a fry pan.
- Over medium to medium high heat, brown both sides of the pork steaks.
- About 3 minutes on each side.
- Grease a large roaster.
- Put the onion and celery on the bottom of the roaser.
- Sprinkle the chicken boullion on the bottom of the roaster.
- Add the water.
- Put the pork steaks in a single layer on top of the onions and the celery.
- Put the carrots along the edges of the pan.
- Put the potaoes in also.
- Salt and pepper the potatoes.
- Bake in a 300 degree oven for 2 1/2 hours; covered.
- After an hour use a baster to get some juice from the bottom of the pan. Squeeze some of this juice over the potatoes and carrots.
- I like to do this every hour.
- It gives the potatoes and carrots some of that extra great flavor from the pan drippings.
- Do the following for the gravy.
- At the end of the 2 1/2 hours, pour about a 1/4 cup of the drippings from the roaster in a saucepan. Add the dry gravy mix and 2 cups of water. Season with salt and pepper. Bring to a boil, mixing often. Stir until thckened.
- Serve and enjoy!
My husband found this recipe and made it for us. He is not a very good cook, but he impressed us all with this one!! our 7 year old that is so picky (he wont eat ANYTHING) LOVED it and had 3 plates!!! Definatly the best pork steaks I have EVER had!
I just made this and it turned out delicious! I only basted it twice, yet the pork was sooo juicy and tender. I left out the celery since I dind't hanve any, and realize I cut my carrots too small (they nealry turned to mush). Thanks, Jill!
This is sooo good!! I made 2 huge pork steaks and left the rest of the ingredients as is. I ommitted the celery because I forgot to buy it. The steaks were fork tender and the potatoes/carrots were as well and not mushy! The big bonus was my 3 yr old son loved it and had 3 servings (minus the potatoes). Didn't get a picture, left it at my friends; but will make again since we found another meat my 3 yr old will eat!! Made for Fall 2009 PAC.