French-Style Pork with Mushrooms and Two Cheeses
Portioned pork is baked under mushrooms, tomatoes, and two cheeses. The protein from the pork pairs with a browned cheese crust, while frying the mushrooms and onion first makes the topping more savory.
Rinse the champignons (1000 g), slice them, and fry them in olive oil (30 g) until the liquid evaporates. Slice the onion (200 g) into half-rings, add it to the mushrooms, and fry until the onion turns translucent.
Grate the hard cheese (100 g) and maasdam (200 g). Cut the pork (1000 g) into pieces about 1.5 cm thick and pound both sides.
Preheat the oven to 200 °C and line a baking tray with parchment. Arrange the meat, spread it with mustard (30 g), season with salt (to taste) and black pepper (to taste), then distribute the mushroom and onion topping over it.
Slice the tomato (200 g) into half-rings and arrange it over the meat. Sprinkle with maasdam first and then hard cheese, and bake for 35 minutes until browned.
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