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.