| • | Coat a skillet with non-stick cooking spray and heat over medium flame.
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| • | Cook the chops till both sides are brown.
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| • | Grease a baking pan and layer the bottom with half of the potato slices and half of the onion slices.
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| • | Sprinkle half of the thyme and half of the pepper.
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| • | Add 2 tablespoon of butter and arrange the chops over the potatoes.
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| • | Cover the chops with the remaining potatoes, onions and seasonings.
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| • | Add the remaining butter.
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| • | Dissolve the bouillon cube in hot water and pour it evenly over the baking dish.
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| • | Cover the dish with an aluminum foil.
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| • | In an oven preheated at 175 degrees C bake for 60 minutes.
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| • | Remove the pork and potatoes and pour the drippings into a serving dish.
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| • | Mix the flour and water in a bowl and pour it over the drippings.
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| • | Whisk and cook till thick and bubbly.
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| • | Serve the chops and potatoes along with the gravy.
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