If you’re searching for a hearty, flavor-packed meal that combines juicy pork, savory mushrooms, melted cheese, and creamy potatoes, this baked carbonade recipe delivers all that and more. With layers of flavor from mustard, garlic, fresh herbs, and a golden finish in the oven, it’s a satisfying dinner that works beautifully for both weeknights and special occasions.
Preparation Time: 40 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 6
Cuisine: Central European / Comfort food
Ingredients
For the Carbonade (Pork)
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800 g carbonate (pork loin or shoulder)
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Salt, to taste
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Black pepper, to taste
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1 tbsp mustard (smooth or grainy)
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1 onion, thinly sliced
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1 tbsp vegetable oil
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1 tbsp butter
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2 garlic cloves, minced
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200–250 g mushrooms, sliced
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1 tomato, chopped
For the Potato Side
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5–6 medium potatoes, sliced or cubed
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Salt, to taste
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100 g cheese, grated
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2 tbsp yogurt
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1 tsp grainy mustard
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Black pepper, to taste
For the Yogurt-Herb Sauce
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2 tomatoes, diced
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1/2 red onion, finely chopped
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1 garlic clove, minced
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Dill, to taste
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Parsley, to taste
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2 tbsp sour cream
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Salt and black pepper, to taste
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1 tbsp butter
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100 ml milk
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Green onion, chopped
Instructions
Step 1: Prepare the Carbonade
Start by seasoning the pork on both sides with salt and black pepper. Spread a thin layer of mustard over the surface. Allow it to sit and marinate while you prepare the toppings.
Step 2: Cook the Aromatics
Heat vegetable oil and butter in a skillet over medium heat. Add the sliced onion and sauté until translucent and golden, about 5 minutes. Add minced garlic and cook for 1–2 minutes until fragrant.
Step 3: Sauté the Mushrooms
Add sliced mushrooms to the skillet. Cook over medium heat until they release their juices and begin to brown, about 7–8 minutes. Season with salt, pepper, and a pinch of dried thyme if desired. Remove from heat and set aside.
Step 4: Assemble the Carbonade for Baking
Preheat your oven to 180°C (360°F). Place the pork in a baking dish. Spread the mushroom mixture evenly over the top, then add chopped tomato. Cover with foil and bake for 25–30 minutes, until the meat is cooked through and tender.
Step 5: Prepare the Cheesy Potatoes
While the meat bakes, prepare the potatoes. Boil sliced or cubed potatoes in salted water until just tender (about 10–12 minutes). Drain and place in a baking dish. Add grated cheese, yogurt, grainy mustard, salt, and pepper. Mix well to coat.
Step 6: Bake the Potatoes
Place the potato dish in the oven at 180°C (360°F) and bake for 20–25 minutes until the cheese is melted and the top is golden. You can place this in the oven at the same time as the pork if space allows.
Step 7: Make the Herb Yogurt Sauce
While everything bakes, prepare the sauce. In a bowl, combine diced tomatoes, chopped red onion, minced garlic, dill, parsley, and green onions. Add sour cream, a small knob of butter, and warm milk. Season with salt and black pepper to taste. Mix well until creamy and aromatic. Let sit in the fridge while the rest of the meal finishes.
Step 8: Serve
Remove the carbonade and potatoes from the oven. Slice the pork into generous servings and spoon over any mushroom-tomato topping from the baking dish. Serve alongside the cheesy baked potatoes and a fresh scoop of the herb yogurt sauce. Garnish with extra parsley or dill if desired.
Nutritional Information (Per Serving)
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Calories: 580 kcal
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Protein: 35 g
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Fat: 35 g
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Carbohydrates: 28 g
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Fiber: 4 g
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Sugar: 4 g
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Sodium: Moderate
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Cholesterol: 90 mg
Origins and Popularity
Carbonade, traditionally a pork cut or beef braise, is a beloved comfort dish across many European cuisines. This baked version leans into Eastern European influences—mustard-marinated meat, sautéed mushrooms, baked potatoes, and fresh dill dressing. It’s a rustic, family-style recipe, deeply satisfying and full of layered flavor.
Reasons to Love This Recipe
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Full meal in one recipe—protein, starch, veggies, and sauce
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Perfect for oven roasting and batch cooking
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Balanced flavor from mustard, garlic, and mushrooms
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The herb yogurt dressing adds freshness and acidity
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Comfort food with gourmet presentation
Health Benefits
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Pork is a rich source of iron and vitamin B12
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Mushrooms provide fiber, selenium, and antioxidants
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Yogurt and sour cream offer probiotics and calcium
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Fresh herbs boost the immune system
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Tomatoes and garlic are rich in vitamins A and C
Serving Suggestions
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Pair with crusty bread or a rustic rye loaf
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Add a side of steamed broccoli or sautéed spinach
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Serve with a crisp cucumber salad for extra freshness
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Enjoy with a glass of dry white wine or pale lager
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Use the leftover pork in sandwiches or wraps the next day
Cooking Tips
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Trim fat from the pork if preferred, but some fat helps keep it juicy
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Let the pork rest after baking to retain moisture
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Use a mandoline for even potato slices if desired
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Whisk the yogurt dressing well so it’s creamy and smooth
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Bake uncovered at the end for a crispier potato topping
Variations
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Spicy version: Add chili flakes or horseradish to the pork rub
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Vegetarian: Skip pork, use eggplant or portobello caps instead
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Cheese lover’s: Add mozzarella or blue cheese to the potato bake
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Herb variation: Use tarragon or chives instead of dill and parsley
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Lighter version: Use Greek yogurt and olive oil instead of cream and butter
Conclusion
This Baked Carbonade with Mushroom-Tomato Topping and Cheesy Potatoes is a robust and satisfying dinner with depth, balance, and comfort in every bite. The tender pork and creamy mushroom blend are lifted by the zing of yogurt sauce and the richness of golden baked potatoes. Whether you’re feeding a crowd or just want a hearty homemade dinner, this recipe will quickly become a favorite.
FAQ
1. Can I use chicken instead of pork?
Yes, boneless thighs or breasts work. Adjust cooking time as chicken cooks faster.
2. Can I prepare this in advance?
Yes, both the pork and potatoes can be assembled ahead and baked later.
3. What kind of mushrooms work best?
Button, cremini, or oyster mushrooms are great choices.
4. Can I make the dressing dairy-free?
Yes, use plant-based yogurt and skip the butter.
5. Can I freeze leftovers?
The pork freezes well. Reheat gently in the oven or microwave.
6. Can I add other vegetables to the potatoes?
Yes, try zucchini, carrots, or bell peppers for more variety.
7. What cheese works best?
Mozzarella, Gouda, cheddar, or Emmental melt well and add great flavor.
8. Can I skip the tomato?
You can. The dish is still flavorful without it, though tomato adds moisture and acidity.
9. How long does it last in the fridge?
Up to 3 days in an airtight container.
10. Can I use store-bought sauce instead?
Sure, but the homemade yogurt-herb sauce is fresh, flavorful, and easy!