Composition / ingredients
Step-by-step cooking
Step 1:
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 should be divided into smooth steaks of approximately the same size with a thickness of about a centimeter. I immediately marinated them in spices from all sides.
Step 2:
Meat will be tastier and juicier if it is lightly beaten off. That's what I did – beat off the steaks with a hammer.
Step 3:
Now you can turn on the oven, which should warm up to 180-190 degrees, and continue. Let's get down to creating a "cap", that is, what we will cover the meat with. Peel the onion and chop it.
Step 4:
Champignons I came across pretty, fresh. Therefore, they did not have to be washed. I just chopped them up. You can cut it in half, and then cut it so that the leg is visible.
Step 5:
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 onion is translucent. Add a little salt at the end, to taste.
Step 6:
While all this beauty is languishing, cook the tomatoes. They should be cut into slices. The thickness depends on whether you like baked tomatoes.
Step 7:
That's all, you can collect the dish. Grease a baking sheet with oil and put the marinated pork slices on it (salt them lightly on both sides), and on them - a cap made of a layer of tomatoes and mushrooms with onions. Put it all in the oven. 30 minutes.
Step 8:
You see, there is a lot of juice on the baking sheet, and the meat is not burnt. So, 5 minutes before turning off the oven, smear this beauty with sour cream and rub the cheese directly on it. I tried to make sure that he did not cover the entire surface. Otherwise, under this appetizing "cap" nothing to consider.
Step 9:
Continue cooking in the oven for 5 minutes. And serve. Meat should be eaten hot!
And more tips
Meat. You can cut both thinner and thicker – it all depends on what you want to get. But it is desirable to choose the neck part of the carcass in the store or on the market. But you can do with a tenderloin, a spatula, a ham and even ribs!
Mushrooms. Nothing depends on the size, the main thing is to properly heat them and put them on meat in time. Remember that champignons can't stand being washed.
Baking. Some believe that meat should be put on foil, they say, it will not burn like that. I didn't get burned. But you can try, if only for the sake of washing dishes less later.
When folding meat on a baking sheet, do not leave a lot of space between them – the pieces will decrease significantly when baking.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Champignons - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
