Step 1

For the apples and pears, heat butter just over medium and melt

Step 2

Add apples, pears, lemon juice, salt, thyme and cinnamon and soften 6 to 7 minutes

Step 3

Add honey or syrup and cider and reduce over low heat until thickened and syrupy

Step 4

Add cream and cook until thickened, about 1 to 2 minutes

Step 5

Listicle: 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

Step 6

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

Step 7

Remove, add shallots and cook to soften, about 1 to 2 minutes

Step 8

Add Calvados and reduce by half

Step 9

Turn the meat in sauce and remove from heat

Step 10

To serve, top the chops or chicken with apples and pears and cheese and flash broil to melt cheese