Pork Chops and Scalloped Potatoes

• 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
• 14 cup butter
• 1 beef bouillon cube
• 1 cup hot water
• 2 tablespoons all-purpose flour
• 14 cup water
• fresh thyme sprig (optional)

1. Preheat oven to 350 degrees Fahrenheit.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
3. Brown pork chops, seasoned with some salt and pepper, in butter, turning once.
4. Set aside.
5. 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.
6. Top with pork chops, and repeat procedure with remaining potato, onion, seasonings, and butter.
7. Dissolve bouillon cube in 1 cup of hot water, pour over potato.
8. Bake, covered tightly with aluminum foil, in 350 degree oven for 1 hour or until potatoes are tender.
9. Remove pork chops and potatoes and onions with slotted spoon, reserving drippings.
10. Pour drippings into skillet.
11. Whisk together all-purpose flour and 1/4 cup water until smooth; whisk into drippings, and cook, whisking constantly, until thick and bubbly.
12. Serve gravy with pork chops and potatoes, and garnish, if desired.

pork chops, salt, butter, red potatoes, onion, thyme, salt, fresh ground black pepper, butter, water, flour, water, thyme

Taken from www.food.com/recipe/pork-chops-and-scalloped-potatoes-150806 (may not work)