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“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.”
1hr 30mins

Ingredients Nutrition


  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.

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