Baked pork with mushrooms
WHAT YOU WILL NEED
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SIMPLE PROCESS
Step by step recipe
The key to success lies in properly pounded meat and prepped tomatoes. Pound the pork through plastic wrap to keep it intact, and it will turn out tender. Always blanch the tomatoes to remove the skin – this ensures they meld smoothly with the meat without adding excess moisture. Layer everything tightly, and bake at 200°C (400°F) for just 20 minutes to keep the meat juicy and succulent.
Prep the Meat
Cut 400 g (14 oz) pork into 4 portions. Cover with plastic wrap and pound with a meat mallet to ½-inch (1–1.5 cm) thickness. Season with salt (2 g / ½ tsp) and pepper on both sides.
Prep Tomatoes and Mushrooms
Blanch 100 g (3.5 oz) tomatoes, peel, and slice into rounds. Slice 200 g (7 oz) oyster mushrooms. Grate 250 g (9 oz) cheese on a coarse grater.
Layer on the Baking Sheet
Grease a baking sheet or line with parchment. Arrange the pork pieces, top with tomato slices, then half the cheese, then the mushrooms.
Add Sauce and Remaining Cheese
Spread 80 g (about ⅓ cup) mayonnaise over the top, season with additional salt and pepper, and sprinkle with the rest of the cheese.
Bake
Preheat the oven to 200°C (400°F). Place the baking sheet and bake for 20 minutes until the cheese is golden and the meat is cooked through (juices run clear).
Serve
Remove from the oven, let rest for 5–7 minutes, then transfer to plates and serve hot with a side dish.
CHEF'S TIP
Choose the Right Cut of Pork
Shoulder or loin chops are best – they have enough fat to stay juicy. If using lean tenderloin, add a drizzle of oil on top.
Don't Pound Too Thin
Aim for about ½-inch (1–1.5 cm) thickness. Too thin and they'll dry out; too thick and they won't cook through in 20 minutes.
Peel the Tomatoes
The skin can become tough during baking. Blanch tomatoes in boiling water for 30 seconds, then the skin slips off easily.
Let the Meat Rest After Baking
After turning off the oven, leave the dish for 5–7 minutes at room temperature – juices redistribute, making the meat even more tender.
SUBSTITUTIONS
Add your taste
- Replace Pork with Chicken Breast Chicken cooks faster (15–18 minutes) and is leaner. Reduce baking time to 15 minutes to avoid drying it out.
- Use Champignons Instead of Oyster Mushrooms Button mushrooms are milder and require no special prep – just slice and layer directly.
- Make a Mayonnaise-Free Version Swap mayonnaise with sour cream (20%) or Greek yogurt for a lighter, fresher sauce.
- Add Garlic and Herbs Mix minced garlic into the mayonnaise, and sprinkle fresh parsley on top before serving for extra flavor.
HOW TO STORE
How to Store Baked Pork with Mushrooms
Cool the dish to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 170°C (340°F) for 10–12 minutes or microwave for 2–3 minutes. Freezing is possible, but the cheese texture may change – it's best to reheat from the fridge.
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