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.