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.