Prep 30 mins
Cook 1 hr
I found this recipe some years ago in a Southern Living magazine. It has become a family favorite. And it's quick and easy. Just serve with a salad or your favorite vegetable.
- 6 boneless pork chops, trimmed (1/2-inch thick)
- salt and pepper, to taste
- 2 tablespoons butter
- 6 -8 medium red potatoes, thinly sliced (about 2 pounds)
- 1 -2 medium onion, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup butter
- 1 beef bouillon cube
- 1 cup hot water
- 2 tablespoons all-purpose flour
- 1⁄4 cup water
- fresh thyme sprig (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown pork chops, seasoned with some salt and pepper, in butter, turning once. Set aside.
- Layer half of potato and half of onion in a lightly greased 13"x9" pan; sprinkle with half each of thyme, salt, freshly ground black pepper, and dot with 2 tablespoons butter. Top with pork chops, and repeat procedure with remaining potato, onion, seasonings, and butter.
- Dissolve bouillon cube in 1 cup of hot water, pour over potato.
- Bake, covered tightly with aluminum foil, in 350 degree oven for 1 hour or until potatoes are tender. Remove pork chops and potatoes and onions with slotted spoon, reserving drippings. Pour drippings into skillet. Whisk together all-purpose flour and 1/4 cup water until smooth; whisk into drippings, and cook, whisking constantly, until thick and bubbly. Serve gravy with pork chops and potatoes, and garnish, if desired.