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

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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.


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