Thyme Pork Chops & Scalloped Potatoes

Thyme Pork Chops & Scalloped Potatoes
Recipe from Jacey Sakoff

6 (½-inch thick) pork chops, trimmed
2 lbs potatoes, peeled & thinly sliced
1 medium onion, thinly sliced
2 tsp dried thyme
1 tsp salt
1 tsp pepper
¼ cup butter, cut into small cubes
1 beef bouillon cube
1 c very hot water
2 tbls flour
¼ cup water

Preheat oven to 350 degrees.  Brown pork chops in large skillet coated with cooking spray over medium-high heat, turning once; set aside.  Dissolve bouillon in host water.  In lightly greased 9x13-inch baking dish alternately layer potatoes, onions, and butter.  Pour bouillon over potatoes and onion mixture.  Top with pork chops.  Sprinkle all with thyme, salt, and pepper.  Cover and bake for 1 hour.  Remove chops and potatoes with slotted spoon to serving platter.  Pour drippings into skillet.  Whisk flour and water.  Add to skillet and cook until thick and bubbly.  Serve over chops.