Pork of Champignons

For the first meal in the new kitchen (well, the first one with a working stove), we had to go with a Swiss inspired meal. To make that happen, we butterflied and broiled a pork loin chop, topped it with some sauteed mushrooms, and melted Raclette (with Coop Raclette Seasoning!) on top of everything! As for the name of this dish…well, we just can’t pass up a chance at a good cross-language pun.

We served our pork with Rösti and steamed Zucchini. However, it would also go very well with French Fries, mashed potatoes, or Roasted Cauliflower Wedges as well.

Time: 20 Minutes


  • Boneless Pork Loin Chops
  • Mushrooms (we used white button mushrooms)
  • Raclette Cheese (or other good melting Swiss cheese like Emmentaler, Appenzeller, or a mild Gruyere)
  • Raclette Seasoning (or make your own by mixing some black pepper, paprika, mustard powder, onion powder, garlic powder, ground coriander, and nutmeg)
  • Salt
  • Butter
  • Optional: Kirschwasser/Cherry Brandy


  • Wash and slice your mushrooms and set aside.
  • Cut your cheese into thin slices, and set aside.
  • Line a broiling pan with foil and give it a quick oil spray. (Alternatively, you can pan fry your pork, which will make it juicier, but also increase clean-up. Until we have our dishwasher working, we went for the lower clean-up option).
  • Stand your pork loin chops on their longest end, and slice down the middle longways, being careful not to go all the way through the meat. When you only have a little meat still connected at the bottom, open your pork loin to butterfly it, and set it on your broiling pan. Do this with all of your pork loin chops.
  • Melt some butter in a pan, and begin to sautee your mushrooms.
  • Turn your broiler to high, and place your pork underneath. Broil for 5-6 minutes while your mushrooms cook.
  • Optional: As the mushrooms brown a bit and soften, turn off the heat, add in a splash of kirschwasser, and then turn the heat back on. This will add a hint of sweetness to your dish.
  • When your pork is nearly done, pull it from the broiler, scoop and spread your sauteed mushrooms on top, add your sliced cheese, sprinkle your Raclette Seasoning, and put back under the broiler to melt your cheese.
  • When your cheese is melted, and your pork reads at least 150 degrees F (it should be well over that at this point) with a digital read thermometer, you’re all set.
  • Plate, devour, and enjoy!

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