Pork Chops and Scalloped Potatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
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. 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) |
Directions:
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.
|
|