Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 8 boneless pork loin chops Salt Freshly ground black pepper

  3. 1 tablespoon dried thyme

  4. 1 tablespoon dried tarragon

  5. 1/2 cup dry Champagne

  6. 1 cup milk

  7. 1 tablespoon all-purpose flour

  8. 1/2 cup sliced black olives

  9. 1 loaf raisin bread, sliced crosswise into 1/2-inch thick slices and toasted

  10. 4 to 6 ounces mascarpone cheese

  11. 2 pears, cored and thinly sliced

Instructions Jump to Ingredients ↑

  1. 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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