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.
Ingredients: [‘boneless pork chops’, ‘salt and pepper’, ‘butter’, ‘red potatoes’, ‘onion’, ‘dried thyme’, ‘salt’, ‘fresh ground black pepper’, ‘butter’, ‘beef bouillon cube’, ‘hot water’, ‘all-purpose flour’, ‘water’, ‘fresh thyme sprig’]
Quantity of 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”,””,” fresh thyme sprig”]
Number of Servings: 6
Steps: [‘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.’]