Pork with mushrooms and cheese in the oven

4 servings
1 hour 30 min

How to bake pork with mushrooms? Prepare the necessary ingredients. Pork is better to use boneless. It can be a ready cut in the form of schnitzels or chops, or a whole piece. I advise you to take sweet peppers in different colors so that the dish looks bright and colorful on the table.

I took a thick piece of carbonade without bone and cut it into 4 thick slices, about 1. 5-2cm thick. I did not want to take the finished cut due to the fact that the meat is thinner there. I wanted bigger pieces. Wash the pork, dry with paper towels. Excess moisture must be soaked, because otherwise, during roasting, when water comes into contact with boiling oil, oils will start to shoot and you will have to wash the kitchen from fat.

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

Peel the sweet pepper from the seeds and cut into small straws.

Grate the cheese on a fine or medium grater.

Wash the parsley, dry and chop finely.

Heat the 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 the meat and pepper to taste. Note that you need to salt the dish carefully, because you will also add salted grated cheese.

Transfer the roasted pork to a plate.

Reduce the heat to medium. In a loose pan, fry the champignons for about 5 minutes. First, the mushrooms will absorb all the oil, then, on the contrary, they will let in a lot of juice.

When the juice from the mushrooms is almost all evaporated, add the sweet pepper with straws and fry everything together, stirring, for another 5 minutes.

Reduce the heat to a minimum. Season vegetables and mushrooms with salt, pepper and sprinkle with flour. Mix everything quickly.

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

Add the parsley to the sauce and stir everything again.

It should turn out a fluid but viscous sauce. If the sauce is too thick, lightly dilute it with cream or milk. During the baking process in the oven, the sauce will still liquefy.

Place the pieces of roasted pork in a baking dish. The shape should be either deep or wide, as when baked, pork gives a lot of juice and the sauce can overflow from a small shape. Top the meat with a creamy vegetable mixture.

Top with grated cheese. Place the tin in a preheated oven and bake for about 30 minutes with convection at 200 ° C, without convection for 35-40 minutes at 175 ° C. Determine the exact time and temperature by your oven.

Serve the finished pork with the sauce, mushrooms and sweet pepper under the cheese crust. Enjoy your meal!