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Playing How to Make Boneless Pork Chops or Chicken Breasts "a la Mode" (with Sweet Cream Sauce) | Rachael Ray

Rach combines some of her and John's favorite ingredients—pork, apples, pears, cider and maple syrup—in this braised winner, which she tops and broils with grated cheddar cheese. Her inspiration was the centuries-old tradition, in England and the States, of pairing apple pie and cheddar. (It might sound strange, but trust us: It's really delicious!) She likes to serve the dish with sliced Brussels sprouts or shredded white cabbage sauteed with pancetta or bacon, garlic and sage, but any green vegetable or salad will do.   

For another delish take on these classic fall ingredients, check out Rach's Roast Pork with Apples and Pears

Ingredients

For the Apples and Pears:
  • 4 tablespoons butter
  • 3 Honeycrisp apples, peeled and sliced
  • 3 pears, a little underripe (your preferred type), peeled and sliced
  • ½ lemon, juiced
  • Salt, about 1 teaspoon
  • 2 teaspoons fresh thyme, chopped
  • ½ teaspoon smoked cinnamon or cinnamon
  • 3 tablespoons honey or maple syrup
  • 1 cup cloudy cider or hard cider
  • 1 cup cream
For the Chops or Chicken:
  • 6 boneless pork loin chops, 1 inch thick, or 6 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon chopped fresh thyme
  • 1 cup AP flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 shallot, peeled and finely chopped
  • 2 ounces Calvados (apple brandy)
To Serve:
  • Shredded or crumbled or sliced sharp white cheddar cheese

Yield

Serves: 4 to 6

Preparation

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

Rachael Ray
$80

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.