Baked Pork with Mushrooms and Cheese

The most delicious, juicy, tender meat for holidays and dinner! Pork with mushrooms and cheese, baked in the oven, is prepared from simple ingredients, resulting in a delicious dish with aromatic sauce of champignons and sweet peppers under a golden cheese crust. Be sure to prepare!
cook time: 1h 30 min
Zoe Kendrick
Baked Pork with Mushrooms and Cheese

Nutrition Facts (per serving)

214
Calories
19g
Fat
2g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Hard cheese (Gouda) 70 g
Parsley (3-4 branches) 15 g
Vegetable oil 3 tbsp
Pork 800 g
Champignon 400 g
bell pepper (red and green) 2 pc
Heavy cream (20-30%) 250 ml

Recipe instructions

Step 1

Step 1
How to bake pork with mushrooms? Prepare the necessary ingredients. It is better to use boneless pork. This can be ready-made cuts in the form of schnitzels or chops, or a whole piece. I recommend using different colors of sweet peppers so that the dish looks bright and colorful on the table.

Step 2

Step 2
I took a thick piece of boneless carbonate and cut it into 4 thick slices, about 1.5-2 cm thick. I didn’t want to take ready-made cuts because the meat was cut thinner there. I wanted bigger pieces. Wash the pork and dry it with paper towels. It is imperative to blot away excess moisture, because otherwise during frying, when water comes into contact with boiling oil, the oil will start to shoot out and you will have to wash the kitchen of grease.

Step 3

Step 3
Wash the champignons, dry and cut into halves or quarters or smaller slices depending on the size of the mushrooms.

Step 4

Step 4
Peel the sweet pepper from seeds and cut into small strips.

Step 5

Step 5
Grate the cheese on a fine or medium grater.

Step 6

Step 6
Wash the parsley, dry and finely chop.

Step 7

Step 7
Heat vegetable oil in a frying pan. Place the pork slices and fry over high heat on all sides until golden brown. At the end, salt and pepper the meat to taste. Please note that you need to salt the dish carefully, because you will also be adding salty grated cheese.

Step 8

Step 8
Transfer the fried pork to a plate.

Step 9

Step 9
Reduce heat to medium. In the vacated frying pan, fry the champignons for about 5 minutes. At first, the mushrooms will absorb all the oil, then, on the contrary, they will release a lot of juice.

Step 10

Step 10
When the juice from the mushrooms has almost completely evaporated, add sweet peppers in strips and fry everything together, stirring, for another 5 minutes.

Step 11

Step 11
Reduce heat to low. Season vegetables and mushrooms with salt, pepper and sprinkle with flour. Mix everything quickly.

Step 12

Step 12
Pour in the cream and mix everything well so that there are no flour lumps in the sauce. Bring the cream to a boil and simmer everything together for 1 minute over low heat.

Step 13

Step 13
Add parsley to the sauce and mix everything again.

Step 14

Step 14
The sauce should be fluid but viscous. If the sauce is too thick, thin it slightly with cream or milk. The sauce will thin out further as it bakes in the oven.

Step 15

Step 15
Place the pieces of fried pork in a baking dish. The mold should be either deep or wide, since when baking the pork gives a lot of juice and the sauce can overflow from the small mold. Top the meat with the creamy vegetable mixture.

Step 16

Step 16
Sprinkle grated cheese on top. Place the pan in a preheated oven and bake for about 30 minutes with convection at 200°C, without convection — 35-40 minutes at 175°C. Determine the exact time and temperature based on your oven.

Step 17

Step 17
Serve the finished pork with sauce, mushrooms and sweet peppers under a cheese crust. Bon appetit!

Additional rubrics

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