3 lg. pork steaks
Vegetable oil
1/2 c. lemon juice, from concentrate
3 tbsp. cornstarch
1/2 c. firmly packed brown sugar
1/4 c. chopped onion
1 tbsp. soy sauce
1 chicken flavored bouillon cube
1 (20 oz.) can crushed pineapple in heavy syrup, reserving syrup
1 c. frozen sliced carrots

Preheat oven to 350 degrees. In large oven proof skillet brown steaks in oil. Remove steaks from skillet and pour off fat. In skillet combine next 6 ingredients and reserved syrup. Stir in bouillon cube. Mix well. Add steaks and carrots. Cover, bake 1 hour or until tender. Add pineapple; cover and bake 10 minutes longer. Serve with rice. Refrigerate leftovers. Serves 6.