French pork meat with mushrooms in the oven

4 servings
1 hour 50 min

How do you make pork in French with mushrooms in the oven? Prepare the necessary ingredients. You can take any part of the pork, but meat with small fat layers, for example, ham or neck, is better suited. This meat will turn out to be juicier and softer. If forest mushrooms are used, then they need to be boiled beforehand.

Wash the meat, dry well. Cut the meat into pieces about 2cm thick. Beat each piece lightly on both sides. You can cover the meat with cling film to prevent possible spraying of meat juice.

Salt each piece of meat, sprinkle with aromatic herbs or any spices to taste. You can use ready-made pork seasoning. Cover the meat and leave to soak a little in the spices.

Wash the pre-peeled onions, cut into half rings.

Wash the champignons, dry thoroughly. Cut the mushrooms arbitrarily.

Pour some vegetable oil into the pan. Fry the bulb onions over a moderate heat until lightly golden. You do not need to fry the onions very much, since the dish will still be cooked in the oven.

Fry the mushrooms in vegetable oil, stirring occasionally, until a little blush. Salt the mushrooms a little.

Put the meat pieces in a baking dish.

Distribute the fried onions on top.

Then lay out the champignons evenly.

Wash the tomatoes, dry. Cut the tomatoes into circles or semicircles. Place the vegetable on a layer of mushrooms.

Top the tomatoes with sour cream.

Place the meat tin in the oven preheated to 190S for 1 h-1h 20 minutes. The cooking time will depend on the quality of the meat and the peculiarities of the oven. If the top starts to blush prematurely, cover the shape with foil on top.

Grate the cheese over a coarse grater.

Remove the tin from the oven, sprinkle evenly grated cheese on top. You can decorate with plates of fried champignons.

Bake the meat in the oven for a further 7-10 minutes until a ruddy cheese crust appears.

Serve the pork with the mushrooms hot with any side dish or fresh vegetables. Enjoy your meal!