Pork Steak W/Roasted Potatoes and Carrots

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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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