What do you do when half want chicken and the others want chops? Make them both in this quick to fix, all in one pot or pan chicken, pork chops, potatoes and gravy dinner! Just add a green veggie or a tossed salad, and you’re all set!
Who said you can’t please everyone all in one pot? Pork chops, “the other white meat”, can always be cooked right along with chicken. They actually go really well together, and each adds extra flavor to the other, without being overpowering in any way.
So, no fears that if someone doesn’t care for pork chops, it won’t make the chicken taste like pork. They won’t even know that they were cooked together! (They’ll just taste even more delicious!)
So, to get this going, we simply season the pieces of meat on both sides, then sear them until golden brown on both sides in a deep cast iron pan or dutch oven.
I like to do this in two batches so they they aren’t overcrowded.
First the chicken, then the chops, as the chicken can be a little more delicate on the outside as well as the flavor.
I used my “chicken fryer” cast iron skillet for this, but I was only able to fit 2 large red potatoes in it. So, if you’re wanting a lot of potatoes, 3 – 4, I highly recommend that you use a dutch oven. It will have a lot more room.
Make sure you get a good sear on everything, and place the pieces of meat onto a plate as you go. The same plate that they were on is just fine.
Scrape the bottom of the pan to loosen those wonderful bits of flavor, and do not drain the butter, oil, and little bit of fat, because that’s flavor!
Nestle the chicken and chops into the bottom, then top them with sliced onion. Season the onions with a generous amount of salt and pepper.
Next, we slice up the potatoes, (leaving the skin on), layering them on top of the onions, and seasoning again well after each layer.
Then comes the cheese!! You simply use american cheese slices for this, and I always just use the white american ones that aren’t individually wrapped. No food colorings added, and no extra plastic! Win win!!
Lastly, we whip up the sauce and pour it right over everything!
Pop a lid on it, and toss it into the oven. It’s just that easy!!
I like to remove the lid when it’s done, and run it under the broiler for just a minute to give it a little extra color and texture on top. But you can serve it straight from the pan as it is if you want to.
Just grab the big spoon, and scoop out the potatoes and meats onto a nice big platter.
Everyone can choose one meat…
…or slice each piece in half, and everyone can enjoy a little of each!
That’s how we enjoy doing it, and it makes for a nice variety on an icy-cold evening!
The sauce makes plenty enough for four, and becomes a built-in gravy that’s absolutely wonderful!
The meats come out tender as can be, and the potatoes are to DIE for!
Sometimes, we just have this as is. Just a simple meat and potatoes dinner. But you can certainly add a green vegetable or a salad if you wish. Peas or green beans go really well with this.
So when the cold north winds are blowing, and the first snow is covering the ground, be sure to remember this comforting dish that will please the entire family!
This Please-All One Pan Pork Chop and Chicken Dinner is just the stick-to-your-ribs supper to take away the winter chills with almost no fuss at all. Hope you all enjoy! And stay warm!
Please-All One Pan Pork Chop and Chicken Dinner
Ingredients
- 1 Tbl. canola or vegetable oil
- 1 Tbl. Minerva Dairy Butter with Sea Salt
- 2 center cut pork loin chops, thick cut, seasoned with salt and pepper, (about 1 lb.)
- 2 boneless skinless chicken breasts, (or skin on - bone in, either is fine), seasoned with salt & pepper, and garlic powder, (about 1 1/2 - 2 lbs.)
- 2 tsp. dried thyme, or as you like
- 1 medium yellow onions, halved and sliced
- 3 - 4 large red potatoes, sliced
- 10 slices American cheese
- 1 (10 oz.) can cream of mushroom soup
- 1 (12 oz.) can evaporated milk
- a nice amount of salt and pepper over each layer
Instructions
Preheat oven to 350º F.
Sprinkle the (trimmed if needed) chops and chicken with the dried thyme, plus salt & pepper, and garlic powder to taste.
In a heavy dutch oven, (or deep, cast iron "chicken fryer" that has a lid), heat the oil and butter until hot. Sear until lightly browned the chops and chicken on both sides (as many as will comfortably fit in your pot. I did the chops and chicken separately). Remove what would fit to a holding plate, and set aside. Sear any left. When all have been seared, place them back into the dutch oven covering the bottom the pan, but not overlapping if possible.
Next, layer the onions on top of the meats, and season the onions with salt and pepper.
Layer the potatoes on top of the onions, adding more salt and pepper to taste.
Layer the cheese slices on top of the potatoes to cover.
Whisk the soup together with the evaporated milk, then carefully pour it over the layer of cheese.
Place the lid onto the dutch oven, and pop into a preheated 350º F oven.
Bake for about 1 hour, until potatoes are tender like butter when a knife is inserted through, and meats are done.
Notes
All chicken or all pork can be used. Other creamed canned soups can also be used such as cream of chicken, celery, or broccoli.
