French-Style Pork with Mushrooms in the Oven
Tender meat with savory mushrooms under a golden cheese crust! Oven-baked French-style pork is a beloved comfort-food classic. It's a winner at any table, whether for a holiday spread or a weeknight dinner. Who could say no to a soft, juicy piece of meat crowned with mushrooms and vegetables?
Cooking method
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Step 1:
How do you make French-style pork with mushrooms in the oven? Start by gathering your ingredients. You can use any cut of pork, but a piece with a little marbling — such as fresh ham (leg) or pork neck — works best, since it stays juicier and more tender. If you're using wild mushrooms, boil them first.
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Step 2:
Rinse the pork and pat it thoroughly dry. Cut it into slices about 3/4 inch (2 cm) thick. Lightly pound each slice on both sides. Covering the meat with plastic wrap first helps keep the juices from splattering.
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Step 3:
Season each slice with salt and sprinkle with aromatic herbs or any spices you like. A ready-made pork seasoning works well too. Cover the meat and let it sit for a bit to absorb the flavors.
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Step 4:
Peel the onions, rinse them, and cut into half rings.
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Step 5:
Rinse the mushrooms and dry them well. Slice them however you like.
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Step 6:
Add a little vegetable oil to a skillet. Sauté the onions over medium heat until lightly golden. Don't brown them too much, since they'll continue cooking in the oven.
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Step 7:
Sauté the mushrooms in vegetable oil too, stirring now and then, until lightly browned. Season them with a little salt.
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Step 8:
Arrange the pork slices in a baking dish.
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Step 9:
Scatter the sautéed onions over the meat.
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Step 10:
Then spread the mushrooms evenly on top.
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Step 11:
Rinse and dry the tomatoes. Slice them into rounds or half-moons and lay them over the mushroom layer.
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Step 12:
Spoon the sour cream over the tomatoes.
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Step 13:
Place the dish in an oven preheated to 375°F (190°C) and bake for 1 hour to 1 hour 20 minutes. The exact time depends on the cut of pork and your oven. If the top browns too quickly, loosely cover the dish with foil.
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Step 14:
Grate the cheese on the coarse side of a box grater.
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Step 15:
Take the dish out of the oven and sprinkle the grated cheese evenly over the top. You can garnish with a few slices of sautéed mushrooms.
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Step 16:
Return it to the oven for another 7 to 10 minutes, until the cheese melts into a golden crust.
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Step 17:
Serve the pork and mushrooms hot with any side dish or a fresh salad. Enjoy!
- You can skip sautéing the onions and mushrooms and layer them in raw instead. But wild mushrooms must always be cooked first.
- I made this with pork neck. The meat came out very soft and flavorful. The vegetables and mushrooms add a lot of juiciness and a rich taste.
- Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart as you slice and bake, turning to mush and spoiling the look of the dish.
- Keep in mind that every oven runs a little differently, so your temperature and timing may vary from what's listed here.
- Turn the oven on ahead of time (about 10 to 20 minutes before you start cooking) so it reaches the right temperature.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Herb Mixture - 259 kcal/100g
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