Pork Chop with Cheese and Mushrooms
Ingredients
2 servings
- Pork cutlets (thin slices from the leg) 2
- Champignon mushrooms 5-6
- Tomato 1
- Parmesan 50 g
- Vegetable oil 1 tbsp
- Salt, ground black pepper, ground coriander to taste
- Herbs, green onion or basil optional, for serving
Step-by-step recipe
Preparing and frying the meat
Pound the meat. Use the pork cutlet cut, with a little fat along the edge.
The meat needs to be pounded very thoroughly: each piece should double in area, and the meat should be almost translucent when held up to the light. Take your time, because pounding is an important step. There is no need to marinate the meat.
Season the pounded pieces with salt, pepper and coriander, all to taste as you see fit. By the way, coriander goes very well with meat. Let the meat rest for 10-15 mins.
Fry the meat. Pour vegetable oil into a hot skillet.
Fry the meat over medium heat for 3 minutes on each side, almost until done. The meat is well pounded, so it cooks very quickly.
Baking with mushrooms and cheese
Transfer the fried chops to a baking sheet or ovenproof tray and spoon over the fat left from frying. Top with a layer of finely chopped raw champignons.
Arrange thinly sliced tomato on top and sprinkle with pepper.
Sprinkle with finely grated Parmesan.
Place in an oven preheated to 200°C. Baking time is 25-30 mins. Counting the time the meat needs to heat through, that is enough for the cheese to melt and brown. Though that is a matter of taste.
Serving
The pork chop with cheese is very tasty and, in principle, needs no side dish.
Serve hot. If you like, sprinkle with herbs or finely chopped green onion and garnish with herbs or basil.
Calories and macros
670 kcal
Serving ≈ 260 g
- Protein46 g28% of kcal
- Fat51 g70% of kcal
- Carbs4 g2% of kcal
100 g258 kcalProtein 17.7 gFat 19.7 gCarbs 1.4 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.