Pork Chops in Creamy Champagne Sauce and Raisin Bread with Mascarpone and Pears

• 1 tablespoon olive oil
• 8 boneless pork loin chops
• Salt
• Freshly ground black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried tarragon
• 1/2 cup dry Champagne
• 1 cup milk
• 1 tablespoon all-purpose flour
• 1/2 cup sliced black olives
• 1 loaf raisin bread, sliced crosswise into 1/2-inch thick slices and toasted
• 4 to 6 ounces mascarpone cheese
• 2 pears, cored and thinly sliced

1. Heat oil in a large skillet over medium-high heat.
2. Season both sides of pork with salt, black pepper, thyme and tarragon.
3. Add chops to hot skillet and cook 2 minutes per side, until golden brown.
4. Add Champagne and cook 1 minute.
5. Remove 4 chops from skillet and set aside.
6. Whisk together milk and flour until flour dissolves.
7. Add milk mixture to skillet and bring to a simmer.
8. Simmer 3 minutes, until sauce thickens and chops are cooked through.
9. Transfer chops to a serving platter and top with olives.
10. Spread mascarpone cheese on toasted raisin bread and top with sliced pears.
11. Serve these 4 pork chops with raisin bread.
12. Reserve remaining chops for another meal.

olive oil, pork loin chops, salt, freshly ground black pepper, thyme, tarragon, milk, flour, black olives, raisin bread, mascarpone cheese

Taken from www.foodnetwork.com/recipes/robin-miller/pork-chops-in-creamy-champagne-sauce-and-raisin-bread-with-mascarpone-and-pears-recipe.html (may not work)