| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1204 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 10 g |
| Sugar | 14 g |
| Protein | 88 g |
| Cholesterol | 253 mg |
| Sodium | 1685 mg |
Reviews
Chops tasted pretty good, but wine flavor was a bit too strong.
I really enjoyed the ease of this recipe. I also substituted white wine, being it was a weekday, used rice a roni on the side and covered all with the gravy, my picky husband loved it. Used a thinner pork chop also. Will make the recipe as it says for guests though, it looks beautiful. Thanks Robin
Thin sliced bone in chops also work well and keep the cooing time down. If I am using thicker chops, after browning them I pop the chops in the microwave for 1 – 1:30 minutes – it cooks the inside really fast, and then return them to the sauce.
Unlike some reviewers, I actually TRIED this recipe (I only had the opportunity to do the pork chops though). What an easy, tasty, quick way to prepare a delicious meal. The chops were wonderfully tender and well-seasoned, and the sauce was the perfect accompaniment (I substituted white wine for champagne). Dinner was ready in under thirty minutes. I will definitely prepare this meal again.
I made these pork chops for our New Year’s Day dinner and they were delicious. They were really easy and very tasty. I only wished that I had some more sauce to spoon over the pork chops. I was so paranoid about the pork being done, that some of the sauce evaporated while cooking. Nonetheless, they still had the flavor and there was a little sauce left to spoon over them. I will surely make these again.
The recipe looks good but….
I guess I’m sort of on a crusade on this topic. This episode is the latest one with a Food Network personality using the phrase, “sear it to seal in the juices” as she browned her boneless pork chops. Browining adds flavor but does nothing to seal in juices. Check with Alton Brown and Harold McGee. Please, Food Network, get the word out to your hosts to stop repeating this incorrect bit of advice.
These pork chops were delicious!
I really like Robin’s recipes! She thinks “outside the box”. I especially like this one. The use of pork chops and pears is terrific. Keep them coming.
This recipe was so quick and easy and the flavor was out of this world! I wasn’t able to morph the prk as Robin suggested. Instead I used the pork to make a yummy Pork Stir-fried Rice!
This is a great weeknight meal. You get big bang for your buck – few ingredients, 15 minutes and you have a geat meal. A good excuse to buy a bottle of champagne. The raisin toast is excellent with the left over champagne!