Pork Chops with Scalloped Potatoes

Ingredients

• 1 teaspoon beef bouillon from cube 
• 0.3 cup butter 
• 2 teaspoons thyme dried
• 0.3 cup flour all-purpose
• 1 medium onion thinly sliced
• 1 teaspoon pepper 
• 36 servings pork chops boneless (1/)
• 6 medium potatoes - remove skin red thinly sliced
• 0.3 cup water 
• 1 cup water hot

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil
• slotted spoon

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a skillet over medium-high heat and coat with nonstick cooking spray. Brown the pork chops on each side, about 2 minutes, then set aside.
3. Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. Season with half of the thyme and half of the pepper. Dot with 2 tablespoons of the butter. Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. Dissolve the bouillon cube in hot water, and pour evenly over the casserole. Cover with a lid or aluminum foil.
4. Bake for 1 hour in the preheated oven.
5. Remove the pork and potatoes to a serving dish with a slotted spoon.
6. Pour the drippings into a skillet. In a small bowl or cup, whisk together the flour and water using a fork.
7. Whisk into the drippings, and cook over medium heat until thickened and bubbly.
8. Serve gravy with pork chops and potatoes.