Ingredients

6 medium potatoes
1 medium onion
6 1/2- to 3/4-inch thick pork chops
3 Tablespoon dry thyme, divided
6 Tablespoon butter, divided
2 Teaspoon beef bouillon granules
1 Cup hot water
salt and pepper, to taste

Instructions

Brown pork chops in skillet coated with vegetable spray; set aside. Slice potatoes and onions thin, au gratin style. Layer half the potatoes and onions in a 9 by 13-inch baking dish. Top with salt and pepper and half the thyme. Dab with half the butter. Add the browned pork chops, then repeat with the remaining potato and onion slices and the seasonings. Mix the bouillon granules in hot water. Dissolve and pour over the chops and potatoes. Cover and bake at 350 degrees for 1 hour.

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