Pork Chops and Scalloped Potatoes

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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

• Garnish

•  fresh thyme sprig (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. 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.
3. 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.
4. Dissolve bouillon cube in 1 cup of hot water, pour over potato.
5. 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.