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

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.