5 lb (700 g) pork loin

Prepare the Pork LoinCut the pork loin into steaks about 2 cm thick. Cover them with cling film and use a meat mallet to pound the steaks until thin and even. This ensures they cook quickly and evenly and stay juicy inside.

Marinate the MeatIn a bowl, mix olive oil, salt, black pepper, paprika, garlic powder, and Italian seasoning. Brush this marinade generously onto both sides of each pork steak. Let the meat sit in the marinade while you prepare the filling.

Cook the MushroomsHeat vegetable oil in a skillet. Add sliced mushrooms and sauté over medium-high heat until they become golden brown. Season with salt and black pepper, then pour in the cream. Stir and let the mixture simmer until the sauce thickens slightly. Transfer the creamy mushrooms to a mixing bowl.

Prepare the FillingTo the mushroom mixture, add finely chopped tomatoes and chopped green onions. Add grated mozzarella cheese and stir well to combine everything into a rich, colorful filling.

Sear the PorkUsing the same skillet (wipe it clean if necessary), sear the marinated pork steaks over high heat just until golden brown on both sides—about 1 minute per side. Do not fully cook the meat at this stage; it will finish cooking in the oven.

Assemble the DishPreheat your oven to 220°C (428°F). Line a baking dish with parchment paper. Arrange the seared pork steaks in the dish. Spoon the creamy vegetable filling generously over each steak and top with additional mozzarella.

BakeBake for about 20 minutes or until the cheese is fully melted and golden, and the pork is tender and cooked through. Let rest for 5 minutes before serving.

Can I use pork chops instead of pork loin?Yes, just make sure to slice and pound them to even thickness.

What if I don’t have cream?You can use whole milk thickened with a bit of flour, or substitute with sour cream.

Can this be made ahead of time?Absolutely! Prepare everything, assemble, and store in the fridge. Bake when ready to eat.

Can I freeze leftovers?Yes, store in airtight containers for up to 2 months. Reheat in the oven for best results.

Can I grill the pork instead of frying?You can, but the high-heat sear from a skillet adds great flavor.

What other veggies can I use in the filling?Bell peppers, spinach, or zucchini work well.

Can I make it spicier?Add chili flakes or hot paprika to the marinade or filling.

How do I prevent the pork from drying out?Don’t overcook it—sear briefly and finish baking until just done.

Can I use pre-shredded cheese?Yes, but freshly grated cheese melts better and tastes richer.

Is this recipe suitable for keto?Yes, it’s naturally low in carbs and high in protein and fat—just check your cream and cheese labels for added sugars.