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.
Copyright 2006, Robin Miller, All Rights Reserved
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