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Pork mushrooms tomatoes cheese in the oven

Oven-Baked Pork with Mushrooms, Tomato, and Cheese

Delicious, pretty, and filling! Great for a weeknight dinner or a special occasion. Pork baked with mushrooms, tomato, and cheese is a wonderful take on a juicy pork chop that comes with its own layered topping. Everyone loves this one — the meat turns out juicy, soaked in the aroma of mushrooms and tomato, and practically melts in your mouth.

naniki

Recipe author

Pork mushrooms tomatoes cheese in the oven

Composition / ingredients

Servings:

Pork

250

Mushrooms

Tomatoes

Hard cheese

Sunflower oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 13 g

Fats 59 % 19 g

Carbohydrates 0 % 0 g

228 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make oven-baked pork with mushrooms, tomato, and cheese? Get the following ingredients together: pork medallions, mushrooms (I used frozen pre-cooked honey mushrooms), a fresh tomato, hard cheese, salt, ground black pepper to taste, and sunflower oil.
Step 2:

Cut the frozen mushrooms into small slices and sauté them in sunflower oil, salting to taste. Cook until all the liquid has cooked off. Any mushrooms will work — fresh or frozen, wild or cultivated; button mushrooms are great too.
Step 3:

Cut the pork into slices about ⅜ inch (0.8–1 cm) thick. Cover the meat with plastic wrap and pound it with a meat mallet.
Step 4:

Season the pounded pork with salt and pepper.
Step 5:

Line a baking dish with foil, drizzle it with oil, and arrange the prepared pork medallions on top.
Step 6:

Spoon a couple of tablespoons of the sautéed mushrooms onto each pounded piece of meat.
Step 7:

Slice the tomato into thin rounds and lay them over each mushroom-topped chop — as many as will fit, depending on the size.
Step 8:

Pipe a lattice of mayonnaise over the tomatoes — with mayo underneath, the cheese stays soft and pliable instead of hardening into a crust, and it slices cleanly.
Step 9:

Grate any hard cheese on the fine holes of a grater and cover the tops of the chops with it.
Step 10:

Bake in an oven preheated to 350–400°F (180–200°C) for about 20 minutes, then lower the heat to 300°F (150°C) and bake another 15 minutes.
Step 11:

Serve the chops right out of the oven, hot, with or without a side dish. They also reheat well in the microwave.

Round out the pork with a side of mashed potatoes or rice, or with fresh vegetables for a more festive spread.
Instead of fresh mushrooms, you can use frozen or dried (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is easiest — for instance, in the microwave on the right setting; check your appliance's manual — and drain the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
You can use any other meat here in place of the pork. Just keep in mind the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey cooks faster.
Keep in mind that every oven is different. Your temperature and timing may vary from what's in the recipe. Getting to know how your own oven behaves is the key to any successful bake.