Pork with champignons in the oven

6 servings
55 min

How to make pork with champignons in the oven? Today we have to work not only with the oven. So let's get everything ready for the process. And let's start with meat. It must be divided into even steaks of approximately the same size, about a centimeter thick. I immediately marinated them in spices from all sides.

The meat will taste tastier and juicier if lightly recaptured. Which I did - beat off the steaks with a hammer.

Now you can turn on the oven, which should warm up to 180-190 degrees, and continue. Let's take up the creation of a & quot; hat & quot;, i. e. what we will cover the meat with. Peel the bulb and sling it.

Champignons I came across beautiful, fresh. Therefore, they did not have to be washed. I just shredded them. You can cut in half, and then cut so that the leg is visible.

Heat the oil in a frying pan. We need to fry mushrooms with onions. Cook until the champignons are half cooked and, season with spices (or pepper) until the onions are translucent. Season lightly at the end, to taste.

While all that beauty languishes, make the tomatoes. They need to be cut into slices. The thickness depends on whether you like baked tomatoes.

That's all, you can collect a dish. Grease the baking tray with oil and put the pickled pork slices on it (sit them down slightly on both sides), and on them - a hat made of a layer of tomatoes and mushrooms with onions. Send it all to the oven. About 30 minutes.

You see, there is a lot of juice on the baking sheet, and the meat has not burned. So, 5 minutes before turning off the oven, brush this beauty with sour cream and rub cheese directly on it. I tried to make sure that he did not cover the entire surface. Otherwise, under this appetising & quot; cap & quot; not to consider anything.

Continue cooking in the oven for 5 minutes. And serve. Meat must be eaten hot!