5. One-Pan Apple Cider Pork Chops with Potatoes
Few flavor combinations feel more like fall than apple cider and pork. This skillet dinner sears and simmers in the same pan, allowing all those browned flavors to become part of the sauce.
What You Need
- 4 boneless pork chops
- 1 pound baby potatoes, halved
- 1 cup apple cider
- 1 tablespoon whole-grain mustard
- 1 shallot, sliced
- Fresh thyme
- Olive oil
- Butter
- Salt
- Black pepper
How to Make It
Season the pork chops and sear them in an oven-safe skillet for about 3 minutes per side. Remove them from the pan.
Add the potatoes and shallot and cook until lightly golden.
Pour in the apple cider and mustard, then return the pork chops to the pan. Cover and simmer or bake at 400°F for 15 to 18 minutes.
Finish the sauce with a pat of butter.
Tip: Don’t overcook the pork chops. Pull them at 145°F and let them rest for five minutes.
6. Sheet Pan Harvest Chicken Sausage and Gnocchi
Gnocchi might be one of the best-kept secrets of sheet-pan cooking. Roasted straight from the package, it develops crisp edges while staying soft and pillowy inside.
What You Need
- 1 package (16 ounces) shelf-stable gnocchi
- 12 ounces chicken sausage, sliced
- 1 small butternut squash, cubed
- 1 red onion
- 2 tablespoons olive oil
- Italian seasoning
- Fresh spinach or kale
How to Make It
Toss the squash, onion, and olive oil on a sheet pan and roast at 425°F for 15 minutes.
Add the gnocchi and sausage. Toss everything together and roast for another 15 minutes, stirring once.
Fold in the greens during the final two minutes so they have time to wilt.
Why It Works: There’s no boiling, draining, or extra pot required, and the roasted gnocchi develops a surprisingly delicious texture.
7. One-Pan Chicken and Wild Rice with Mushrooms
This cozy one-pan dinner has the comforting feel of a classic casserole without all the extra dishes. The rice cooks directly in the pan and absorbs the savory flavors as it simmers.
What You Need
- 1½ pounds boneless chicken thighs, cut into chunks
- 8 ounces cremini mushrooms, sliced
- 1 cup wild rice blend
- 2½ cups chicken broth
- 1 onion, diced
- 3 cloves garlic
- 1 teaspoon thyme
- Olive oil
- Salt
- Black pepper
How to Make It
Brown the chicken in a large, deep skillet, then remove it.
Sauté the onion and mushrooms until golden. Add the garlic, rice, broth, and thyme, then return the chicken to the pan.
Cover and simmer for 30 to 35 minutes, until the rice is tender. If you’re using a quick-cooking rice blend, check the package directions and adjust the cooking time as needed.
Tip: Stir in a splash of cream or a spoonful of Greek yogurt at the end for a richer finish.
