Pork Chops and Scalloped Potatoes

Ingredients:

• 6 (1/2-inch thick) boneless pork loin chops, trimmed
• 6 medium-size red potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup butter or margarine
• 1 beef bouillon cube
• 1 cup hot water
• 2 tablespoons all-purpose flour
• 1/4 cup water
• fresh thyme sprigs for garnish

Instructions:

Brown the pork chops in a large saucepan coated with vegetable cooking spray over medium-high heat, turning once, then set aside. Layer half the potatoe and half the onion in a lightly greased 13x9-inch pan and sprinkle with half the thyme, salt and pepper, then dot with 2 tablespoons butter. Top with the pork chops and repeat with the remaining potato, onion, seasonings and butter. Dissolve the bouillon cube in 1 cup of hot water, then pour over the potato. Bake, covered, at 350° for 1 hour. Remove the pork chops and potato with a slotted spoon, reserving the drippings. Pour the drippings into the skillet. Whisk together the all-purpose flour and 1/4-cup water until smooth, then whisk in the drippings and cook, whisking constantly until thick and bubbly. Serve the gravy with pork chops and garnish if desired.