Oven-Baked Pork with Mushrooms and Cheese
The tastiest, juiciest, most tender meat for a celebration or dinner! Oven-baked pork with mushrooms and cheese uses simple ingredients but turns into a wonderful dish with an aromatic champignon and sweet pepper sauce under a golden cheese crust. Be sure to make it!
Updated : 26 February, 2026
Easy
About 30 min.
Ingredients
800 grams
Pork
400 grams
Champignon
250 milliliters
Heavy cream
70 grams
Hard cheese
2
Bell pepper
15 grams
Parsley
3 tablespoon
Vegetable oil
1 tablespoon
Wheat flour
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake pork with mushrooms? Prepare the necessary ingredients. It’s best to use boneless pork. This can be pre-sliced schnitzels/cutlets or a whole piece. I recommend using sweet peppers of different colors so the dish looks bright and colorful.
Step 2
I used a thick boneless pork loin (carbonade) and cut it into 4 thick slices, about 1.5-2 cm (0.6-0.8 in) thick. I didn’t want store-sliced meat because it’s usually thinner - I wanted bigger pieces. Rinse the pork and pat it dry with paper towels. Drying is important; otherwise, when water hits hot oil, it will splatter and you’ll have grease all over the kitchen.
Step 3
Rinse the champignons, pat dry, and cut into halves or quarters, or into smaller slices depending on their size.
Step 4
Remove seeds from the sweet pepper and cut it into thin strips.
Step 5
Grate the cheese on a fine or medium grater.
Step 6
Rinse the parsley, pat dry, and finely chop it.
Step 7
Heat vegetable oil in a skillet. Add the pork slices and sear over high heat on all sides until golden brown. At the end, season the meat with salt and pepper to taste. Keep in mind: salt carefully, because you’ll also add salty grated cheese.
Step 8
Transfer the seared pork to a plate.
Step 9
Reduce the heat to medium. In the same skillet, sauté the champignons for about 5 minutes. At first the mushrooms will absorb the oil, then they will release a lot of juice.
Step 10
When most of the mushroom juice has evaporated, add the sweet pepper strips and sauté everything together, stirring, for another 5 minutes.
Step 11
Reduce the heat to low. Season the vegetables and mushrooms with salt and pepper and sprinkle with flour. Quickly stir everything together.
Step 12
Pour in the cream and mix well so there are no flour lumps. Bring the cream to a simmer and cook everything together for 1 minute over low heat.
Step 13
Add parsley to the sauce and mix again.
Step 14
You should get a sauce that is runny but slightly thickened. If it’s too thick, thin it a little with cream or milk. During baking, the sauce will thin out again.
Step 15
Place the seared pork pieces into a baking dish. The dish should be either deep or wide, because pork releases a lot of juices during baking and the sauce can overflow from a small dish. Pour the creamy vegetable mixture over the meat.
Step 16
Sprinkle everything with grated cheese. Put the dish into a preheated oven and bake for about 30 minutes with convection at 200°C (392°F). Without convection, bake 35-40 minutes at 175°C (347°F). Adjust time and temperature to your oven.
Step 17
Serve the baked pork with sauce, mushrooms, and sweet pepper under the cheese crust. Enjoy!
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