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    Pork Chops in Creamy Champagne Sauce View Edit

    Servings: Not specified

    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).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings

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