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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on September 23, 2010

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    Chops tasted pretty good, but wine flavor was a bit too strong.

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  • 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

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  • 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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  • on July 13, 2008

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    Unlike some reviewers, I actually TRIED this recipe (I only had the opportunity to do the pork chops though. What an easy, tasty, quick way to prepare a delicious meal. The chops were wonderfully tender and well-seasoned, and the sauce was the perfect accompaniment (I substituted white wine for champagne. Dinner was ready in under thirty minutes. I will definitely prepare this meal again.

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  • on January 01, 2008

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    I made these pork chops for our New Year's Day dinner and they were delicious. They were really easy and very tasty. I only wished that I had some more sauce to spoon over the pork chops. I was so paranoid about the pork being done, that some of the sauce evaporated while cooking. Nonetheless, they still had the flavor and there was a little sauce left to spoon over them. I will surely make these again.

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  • on September 26, 2007

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    The recipe looks good but....

    I guess I'm sort of on a crusade on this topic. This episode is the latest one with a Food Network personality using the phrase, "sear it to seal in the juices" as she browned her boneless pork chops. Browining adds flavor but does nothing to seal in juices. Check with Alton Brown and Harold McGee. Please, Food Network, get the word out to your hosts to stop repeating this incorrect bit of advice.

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  • on August 09, 2007

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    These pork chops were delicious!

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  • on May 18, 2007

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    I really like Robin's recipes! She thinks "outside the box". I especially like this one. The use of pork chops and pears is terrific. Keep them coming.

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  • on May 14, 2007

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    This recipe was so quick and easy and the flavor was out of this world! I wasn't able to morph the prk as Robin suggested. Instead I used the pork to make a yummy Pork Stir-fried Rice!

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  • on May 12, 2007

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    This is a great weeknight meal. You get big bang for your buck - few ingredients, 15 minutes and you have a geat meal. A good excuse to buy a bottle of champagne. The raisin toast is excellent with the left over champagne!

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