Photo: Pork Chops in Creamy Champagne Sauce and Raisin Bread with Mascarpone and Pears Recipe
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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By shanitao77
dallas, tx
on September 23, 2010
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Chops tasted pretty good, but wine flavor was a bit too strong.
By L-Marek@sbcglob...
Orland Park, IL
on May 03, 2009
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I really enjoyed the ease of this recipe. I also substituted white wine, being it was a weekday, used rice a roni on the side and covered all with the gravy, my picky husband loved it. Used a thinner pork chop also. Will make the recipe as it says for guests though, it looks beautiful. Thanks Robin
By classicalchic
Boston, MA
on August 15, 2008
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Thin sliced bone in chops also work well and keep the cooing time down. If I am using thicker chops, after browning them I pop the chops in the microwave for 1 - 1:30 minutes - it cooks the inside really fast, and then return them to the sauce.
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