Smothered Pork Chops with Potatoes

• 6 thick pork chops
• 2 tablespoons vegetable oil
• 1 cup white wine, or broth
• 4 potatoes, thinly sliced
• 2 large onions, thinly sliced
• 1 teaspoon dried leaf thyme
• 1/4 cup (4 tablespoons) minced fresh parsley, divided
• 2 cups beef broth
• 1/2 cup soft bread crumbs, tossed with 2 tablespoons butter, melted
• 1/4 teaspoon dried leaf thyme

Brown pork chops in oil. Increase heat and add wine, scraping up browned bits. Place pork chops in baking pan; pour in pan juices. Top with potatoes, sliced onion, 1 teaspoon thyme, and 3 tablespoons of the parsley. Pour beef broth around sides. Cover tightly with foil and bake at 350° for 30 to 40 minutes. Take out of the oven and sprinkle with buttered bread crumbs and remaining parsley and a little more thyme. Put back in oven and bake for about 5 to 10 minutes longer, until crumbs are lightly browned.