Ingredients

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

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.