Pork Chops With Scalloped Potatoes
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 medium
Red Potatoes (thinly sliced)1 medium
Onion (thinly sliced)2 tsps
Dried Thyme1 tsp
Pepper1 cup
Butter1 tsp
Beef Bouillon1 cup
Water1 cup
All-Purpose FlourDirections:
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
3
Brown the pork chops on each side, about 2 minutes, then set aside
4
Layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish
5
Season with half of the thyme and half of the pepper
6
Dot with 2 tablespoons of the butter
7
Arrange pork chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter
8
Dissolve the bouillon cube in hot water, and pour evenly over the casserole
9
Cover with a lid or aluminum foil
10
Bake for 1 hour in the preheated oven
11
Remove the pork and potatoes to a serving dish with a slotted spoon
12
Pour the drippings into a skillet
13
In a small bowl or cup, whisk together the flour and water using a fork
14
Whisk into the drippings, and cook over medium heat until thickened and bubbly
15
Serve gravy with pork chops and potatoes