For the apples and pears, heat butter just over medium and melt. Add apples, pears, lemon juice, salt, thyme and cinnamon and soften 6 to 7 minutes. Add honey or syrup and cider and reduce over low heat until thickened and syrupy. Add cream and cook until thickened, about 1 to 2 minutes.
Rachael Ray 5-Quart Covered Oval Saute with Helper Handle
Rachael Ray 5-Quart Covered Oval Saute with Helper Handle
For the chops or chicken, season pork or chicken with salt, pepper and thyme, then dredge in flour.
Heat oil and butter over medium heat in large nonstick skillet and brown the meat 3 to 4 minutes on each side until golden and almost cooked through. Remove, add shallots and cook to soften, about 1 to 2 minutes. Add Calvados and reduce by half. Turn the meat in sauce and remove from heat.
To serve, top the chops or chicken with apples and pears and cheese and flash broil to melt cheese.
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