The meat and mushrooms are first fried separately, and then combined on one baking sheet, sprinkled with grated cheese on top and baked. If you wish, you can bring the chops to readiness not only in the oven, but also in a frying pan under a closed lid. You can serve it as a separate dish or with any side dish: potatoes, rice or fresh vegetable salad.
Total time: 60 minutes | Cooking time: 30 minutes
Yield: 6 servings | Calories: 205.80
Ingredients
- pork (entrecote) – 450 g
- champignons – 300 g
- large onion – 1 pc. (75 g)
- garlic - 2 teeth.
- mustard – 1 tsp.
- vegetable oil – 4 tbsp. l.
- salt and pepper - to taste
- sour cream – 3 tbsp. l.
- wheat flour – 2 tbsp. l.
- hard cheese – 50 g or more
Preparation
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Cut the pork across the grain into slices approximately 1 cm thick. Then beat each slice with a hammer on both sides.
Mix in a bowl: 0.5 tsp. salt, 2-3 chips. ground black pepper, 2 cloves of garlic (passed through a press), 1 tsp. mustard. Rub the resulting aromatic mixture onto the chops and leave to marinate for at least 30 minutes, covering the bowl with cling film to prevent the meat from drying out.
To distribute the marinade evenly, coat only one side of the chop, then place another piece of meat on top to create a stack.
Meanwhile, take care of the mushrooms: wash and cut into small pieces. Peel the onion and chop into cubes. Heat a couple of tablespoons of vegetable oil in a frying pan and sauté the onion in it first.
When the onion is soft and translucent, add the mushrooms to the pan. Continue cooking until all the moisture has evaporated and the mushrooms are browned. At the end of cooking, add salt and pepper to taste.
Add sour cream (fat content 15-20%) and heat everything together for a couple of minutes. Remove from heat and let cool slightly.
The pork chops should already be marinated by this point. Bread them in flour, and then quickly fry them in a frying pan with heated vegetable oil until lightly browned. There is no need to bring the pork to full readiness; it will finish cooking in the oven. The task here is to “seal” the valuable meat juices inside each piece so that they do not leak onto the baking sheet during baking.
Place the chops on a baking sheet. Top each piece with mushroom filling. And sprinkle with grated cheese - the amount is according to your taste and depending on what type you are using (I have a spicy cheese from the “Reggiano” category, if you have the “Russian” type, then you can make the cheese cap much higher and denser).
Place the baking sheet in the oven, preheated to 180-190 degrees. Bake for 15 minutes until the cheese is melted and browned.
Serve hot with mashed potatoes or other side dish. Bon appetit!
And be sure to try it.
Spicy meat, tender mushrooms, aromatic onions and light homemade mayonnaise turn a simple dish into a real masterpiece. You can safely serve it on a holiday table or diversify your everyday lunch. At the same time, the preparation time of the dish is only 50 minutes.
Ingredients:
- Pork – 500 grams.
- Onion – 200 grams.
- Mushrooms – 200 grams.
- Cheese "Voronezh" - 150 grams.
- Mayonnaise – 80 ml.
- Salt – 15 grams.
- Pepper - to taste.
First step of preparation
The success of the dish primarily depends on the quality of the meat. Ideal for chops: pork, chicken or veal. Before cooking, the meat must be washed well, separating the chaff and fat. Then cut the pork along the grain into small pieces. After this, you need to prepare a cutting board, a plastic bag and a special hammer for beating meat products. Next, beat off the pieces of meat on both sides one by one, placing them on the board and covering them with a bag on top. Thus, after cooking the chops, not only the work surface, but the entire kitchen will remain clean.
Second step of preparation
Each portioned chop should be salted and peppered. Next, place the chops on a plate one by one. Leave the meat to marinate for 15-20 minutes.
Third step of preparation
While the meat is marinating, you need to prepare the mushrooms. You can take oyster mushrooms, champignons or chanterelles. Frozen mushrooms must be thawed. Then they need to be chopped into strips and salted.
Fourth preparation step
Grate Voronezh cheese using a large-tooth grater. If desired, you can use any type of cheese, including processed cheese.
Fifth preparation step
Peel the onion and rinse under running water. Chop the vegetable into half rings.
Sixth preparation step
When all the ingredients are prepared, you need to preheat the oven to 200 degrees. Cover the baking sheet with parchment paper or foil and grease with vegetable oil. Place the pork chops tightly together on a baking sheet.
Seventh step of preparation
Place onions and mushrooms alternately on top of the meat layer. Now you need to fill the dish with mayonnaise (it is advisable to use a homemade product). Sprinkle everything with grated cheese on top. After this, send the baking sheet with the chops to the heated oven. Bake the dish for no more than 30-35 minutes.
The finished dish can be sprinkled with herbs and served.
Bon appetit.
Chops, complemented with mushrooms and cheese, are a meat dish that can be prepared for a romantic dinner, a large-scale holiday feast, or a simple family lunch.
Chops with cheese and mushrooms are baked in the oven and turn out incredibly tasty. The most tender meat, juicy mushrooms and a rosy cheese “cap”, well, who would refuse such a chop. And the process of roasting meat itself is quite simple, so even a beginner can handle it without any problems.
Ingredients
- Two meatballs 1.5 cm thick;
- Champignons (canned boiled) – 230 g;
- Onions – 1 pc.;
- Cheese – 130 g;
- Mayonnaise – 60-70 g;
- Ready mustard – 1 tsp;
- Pepper mixture, salt.
Preparation
Cover the pork chops with film so that the meat juice does not fly in all directions, and beat them thoroughly with a kitchen hammer. Instead of pork pulp, you can also use chicken fillet. Chops made from tender chicken meat also turn out juicy and tasty.
Then season the chopped meat with ground pepper mixture and salt.
Fry the onion, peeled and cut into thin half rings, with slices of boiled champignons. Canned boiled champignons have a neutral taste, so be sure to season the mushroom mass with salt and pepper to taste. Instead of boiled canned champignons, you can use fresh mushrooms, which you also fry with onion half rings until the juice has completely evaporated.
Take a sheet of parchment, cover a baking sheet with it and lay out the prepared meat. Parchment is needed to prevent burning of the meat juices, which will certainly be released during the baking process. Then lightly coat each chop with mustard. This will add a slight heat to the finished chop and enhance the flavor.
Then lay out the champignons fried with onions. If you want an even juicier option, you can place tomato slices on top of the mushroom layer.
And apply a mesh of mayonnaise over the mushrooms. For convenience, you can transfer the mayonnaise into a regular small food bag, cut off the edge and squeeze the mayonnaise mixture onto the mushrooms in a thin stream.
Cover the chops with grated cheese. At the same time, you grate the cheese either on the large or on the small segment of the grater, it doesn’t matter. And put the baking sheet with the prepared chops into a hot oven. Bake at 180 degrees for approximately 40-60 minutes. The readiness of the chops with mushrooms will be indicated by a rosy cheese cap.
Serve the chops with cheese and mushrooms, hot of course. Fresh vegetables and any herbs are perfect as an addition. If you require a more serious side dish, you can serve baked potato wedges with the chops.
If you don't have a proven recipe for how to cook pork chops in the oven, I'll be happy to share mine with you.
This dish is one of my signature dishes: I often cook it for guests: after all, it’s not difficult to make, but it always turns out tasty and very festive!
Mushrooms and tomatoes perfectly complement baked meat, and melted cheese makes it very appetizing. Want details?
Ingredients:
For 2 servings:
- 2 pork chops;
- 1 medium tomato;
- 4-6 pieces of champignons;
- 50 g hard cheese;
- salt to taste;
- a mixture of peppers to taste;
- vegetable oil for frying mushrooms and for greasing the pan.
How to cook pork chops in the oven:
Cut the washed and dried meat into chops. Don’t be stingy: of course, you don’t need to make the pieces too thick, but very thin ones are not suitable for this dish: they risk turning out to be dry in this case. The optimal thickness is 1cm, so stick to it.
Salt the pieces on each side and sprinkle with a mixture of peppers. Leave the meat to marinate for 30-40 minutes. You can prepare the meat in advance: salt and pepper will keep it perfectly in the refrigerator for a longer time - up to 24 hours.
In the meantime, prepare the filling, or rather, the top layer for the meat.
Wash the champignons and clean them if necessary. We cut into slices.
Heat a small amount of vegetable oil in a frying pan. Place mushroom slices on it. Fry the mushrooms over medium heat, stirring occasionally, for 10 minutes.
Cool the mushrooms and cut into very small cubes.
Wash the tomato and also cut it into small cubes, trying to ensure that they match the size of the mushroom cubes.
Mix mushrooms and tomatoes, salt and pepper to taste.
Lightly grease the baking dish with vegetable oil. Place the meat in the mold.
Using a spoon, carefully place the mixture of mushrooms and tomatoes on top. Try to step back a little from the edges so that the filling does not fall and looks more appetizing.
Cover the baking dish with foil and place in the oven, preheated to 200 - 210 degrees, for 30-40 minutes.
While the meat with mushrooms and tomatoes is baking, grate the cheese on a fine or medium grater.
After 30 minutes, take out the form with the meat and remove the foil.
Carefully place the grated cheese on top of the mushrooms and tomatoes.
And put the pan in the oven (without foil) for 5-10 minutes. During this time, the cheese should melt, but not turn into a crust.
Remove the meat from the pan, garnish with herbs and serve while warm.
Bon appetit!
And one more tip: mashed potatoes are ideal as a side dish for this meat.
Calories: Not specified
Cooking time: Not indicated
At first glance, it may seem difficult to cook these pork chops with mushrooms and cheese in the oven. But my recipe with photos will show how simple it is and how even a young housewife can handle preparing a delicious meat dish. The most important thing is not to dry out the meat in the oven, and to prevent this from happening, first cover the dish with the meat with foil, and when the chops are half cooked, remove the foil, add cheese and bake the meat until cooked. When baked, the cheese will melt and prevent the meat from drying out.
If possible, choose cheese with a high percentage of fat content so that it melts easily and does not dry out in the oven. Any mushrooms will do - fresh or frozen, champignons or honey mushrooms. To make the filling juicier and more aromatic, we fry the mushrooms with onions and garlic, and then bake them together with the meat in the oven. Last time we cooked.
Ingredients:
- pork chops – 2 pieces (about 200 grams each);
- fresh champignons – 7-8 pcs;
- onion – 1 large head;
- garlic – 2 small cloves;
- vegetable oil – 2-3 tbsp. spoons;
- ground black pepper – 3-4 pinches;
- salt - to taste;
- hard cheese (fat content not lower than 50% – 120 g.
How to cook with photos step by step
Cut the lean pork into thin slices 2-3 cm thick. If there is a fatty edge (a white stripe), cut it in several places so that the meat does not shrink during baking.
Cover with cling film or cellophane and lightly beat with a hammer on both sides. Add salt and pepper to taste. Cover the chops with film and leave to marinate for ten minutes.
Preparing a mushroom “coat” for meat. Cut fresh champignons into small pieces or slices. Instead of fresh, you can use frozen or boiled mushrooms. Cut the onion into small cubes. Heat the oil in a frying pan, sauté the onion until soft. Add the mushrooms and fry lightly until the mushroom juice evaporates. 
While the mushrooms are frying, finely chop the garlic cloves. Pour the garlic into the fried champignons, add some salt to the mushrooms and onions, and season with pepper.
Place the chops on a baking sheet or in a baking dish. You can also use portioned forms that are suitable in size, and serve the finished dish in them. Place two or three tablespoons of fried mushrooms on top of the meat layer. Cover with foil and place in the oven preheated to 180 degrees. Bake for 20-25 minutes. 
Open the foil. Sprinkle the chops generously with grated cheese; the layer should completely cover the meat and mushrooms. Return to the hot oven, increase the heat to 200 degrees and bake for another 12-15 minutes. There is no need to hold it longer. Thin layers of meat are cooked quickly, the mushrooms are already fried. If you want a golden crust of melted cheese, shortly before cooking, raise the pan with the chops to the upper level or turn on the grill for one or two minutes.
Transfer hot pork chops with mushrooms and cheese to serving plates lined with salad greens. Sprinkle with chopped dill, add fresh vegetables and serve. Bon appetit!
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