Pork chops in creamy Champagne sauce and sultana bread with mascarpone and pears

1) Heat the oil in a large frying pan over a medium-high heat. Season both sides of the pork chops with salt, black pepper, thyme and tarragon.

2) Add the chops to the hot pan and cook 2 minutes per side, until golden brown. Add the Champagne and cook 1 minute. Remove the chops from the pan and set aside.

3) Whisk together the milk and flour until the flour dissolves. Add the milk mixture to the pan and bring to a simmer. Return the chops to the pan and simmer for 3 minutes until the sauce thickens and the chops are cooked through.

4) Transfer the chops to a serving platter and top with olives.

Spread the mascarpone cheese on toasted sultana bread and top with sliced pears. Serve the pork chops with the raisin bread.