Baked Pork with Mushrooms and Cheese
The most delicious, juicy, tender meat for a holiday or a weeknight dinner! Pork baked with mushrooms and cheese comes together from simple ingredients, yet turns into a wonderful dish — a fragrant sauce of mushrooms and bell peppers under a golden cheese crust. You have to try it!
Cooking method
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Step 1:
How do you bake pork with mushrooms? Gather your ingredients. Boneless pork works best — pre-cut cutlets or chops, or a whole piece you cut yourself. I recommend using bell peppers in different colors so the dish looks bright and colorful on the table.
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Step 2:
I used a thick, boneless piece of pork loin and cut it into 4 thick slices, about 3/4 inch (1.5–2 cm) each. I didn't want pre-cut slices because they're cut thinner, and I wanted bigger pieces. Rinse the pork and pat it dry with paper towels. Blotting off the excess moisture is a must — otherwise, when the water hits the hot oil, it will spatter and you'll be cleaning grease off your whole kitchen.
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Step 3:
Wash and dry the mushrooms and cut them into halves, quarters, or smaller slices, depending on their size.
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Step 4:
Seed the bell peppers and cut them into thin strips.
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Step 5:
Grate the cheese on the fine or medium holes of a box grater.
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Step 6:
Wash, dry, and finely chop the parsley.
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Step 7:
Heat the vegetable oil in a skillet. Add the pork slices and sear them over high heat on all sides until golden. At the end, season with salt and pepper to taste. Go easy on the salt, since you'll be adding salty grated cheese later.
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Step 8:
Transfer the seared pork to a plate.
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Step 9:
Lower the heat to medium. In the same skillet, cook the mushrooms for about 5 minutes. At first they'll soak up all the oil, then they'll release a lot of liquid.
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Step 10:
Once most of the mushroom liquid has cooked off, add the bell pepper strips and cook everything together, stirring, for another 5 minutes.
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Step 11:
Turn the heat down to low. Season the vegetables and mushrooms with salt and pepper and sprinkle with the flour. Stir quickly to combine.
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Step 12:
Pour in the cream and stir well so there are no flour lumps in the sauce. Bring the cream to a simmer and cook everything together for 1 minute over low heat.
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Step 13:
Stir the parsley into the sauce.
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Step 14:
You should have a pourable but thick sauce. If it's too thick, thin it slightly with cream or milk — it will loosen up more as it bakes in the oven.
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Step 15:
Arrange the seared pork pieces in a baking dish. Use a deep or wide dish, since the pork releases a lot of juices as it bakes and the sauce can overflow a small one. Spoon the creamy vegetable mixture over the meat.
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Step 16:
Sprinkle the grated cheese over the top. Put the dish in the preheated oven and bake for about 30 minutes on convection at 400°F (200°C), or 35–40 minutes without convection at 350°F (175°C). Adjust the exact time and temperature to your oven.
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Step 17:
Serve the finished pork with its sauce, mushrooms, and bell peppers under the cheese crust. Enjoy!
- Buy fresh, medium-size mushrooms that are snowy white with no spots, damage, or off smell. They shouldn't feel slimy. Rinse them thoroughly under warm or cold running water to remove any dirt. Trim away any bruised spots. Tiny mushrooms under an inch don't need to be peeled at all — just rinse them well. For larger mushrooms, it's worth peeling off the thin skin from the caps.
- Keep in mind that every oven is different. Temperatures and times may vary from what's given here. For any baked dish to come out well, learn how your own oven behaves.
Caloric content of the products possible in the composition of the dish
- 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
- Sweet pepper - 27 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Cheese 'Kostroma' - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
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