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

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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