PORK STEAK W/ROASTED POTATOES AND CARROTS

Steps:

• 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!