Pork Chops and Scalloped Potatoes

Name: Pork Chops and Scalloped Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
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 (optional)

Submitted by Alan in SW Florida

"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."

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Ready In:: 1hr 30mins
Ingredients:: 14
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

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.

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RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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