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

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 tablespoon olive oil

8 boneless pork loin chops


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


  1. Heat oil in a large skillet over medium-high heat.
  2. 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.
  3. Remove 4 chops from skillet and set aside.
  4. 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.
  5. Transfer chops to a serving platter and top with olives.
  6. 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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