2 lbs. pork loin, cut into 4-oz. pieces
6 oz. flour
4 oz. vegetable oil
2 stalks celery
1 lg. carrot, peeled
1 lg. onion, peeled
3 c. water
1/2 tsp. caraway seeds
1 oz. Worcestershire sauce
6 cloves garlic, crushed
Salt and pepper to taste

Cut celery, carrot, and onion into thin strips 1-2 inches long. Flatten pork slices with a meat mallet and season with salt, pepper, garlic, and caraway seeds. Dip pork into flour and shake off excess.

Saute pork in a skillet until brown and arrange neatly in a roasting pan. In the same skillet add the vegetables and cook 1-2 minutes. Pour vegetables over pork. Add water, cover and bake in an oven at 350 degrees for 1 hour and 15 minutes.

Remove from oven and pour juices into a saucepan. Bring to a boil and thicken with a mixture of flour and cold water made into a paste. Season to your liking with salt and pepper and strain through a sieve over the pork and vegetables and serve. Serves: 6-8. (Prep and Cooking Time: 1 hour 45 minutes)