Pork Chops in Creamy Champagne Sauce

Directions

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

Ingredients

• 1 tablespoon olive oil
• 8 boneless pork loin chops
• Salt and freshly ground black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried tarragon
• 1/2 cup dry Champagne (or white wine)
• 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

Parsed from recipe text (no separate ingredient records).