Schab Zapiekany z Pieczarkami (Pork Loin Baked with Mushrooms)

500 g pork loin (schab)
200 g fresh mushrooms (button mushrooms or any preferred type)
1 medium onion, finely chopped
1 tablespoon olive oil or butter
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated cheese (Gruyère or mozzarella works well)
Salt and pepper to taste
1 teaspoon dried thyme or fresh thyme leaves
1/4 cup breadcrumbs (optional, for topping)
Fresh parsley, chopped (for garnish)
Directions:

Preheat your oven to 180°C (350°F).
Season the pork loin with salt, pepper, and thyme. Heat olive oil or butter in a large pan over medium heat. Sear the pork loin on all sides until golden brown. Remove from the pan and set aside to cool slightly.
In the same pan, add the chopped onions and sauté until translucent. Add the minced garlic and cook for another minute.

Add the sliced mushrooms to the pan and cook until they release their moisture and become soft, about 5-7 minutes.
Pour in the heavy cream and stir to combine. Let it simmer for a few minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
Place the seared pork loin into a baking dish. Spread the mushroom mixture evenly on top of the pork.
Sprinkle grated cheese over the mushrooms and top with breadcrumbs, if desired.

Bake in the preheated oven for about 25-30 minutes, or until the pork is cooked through and the cheese is melted and golden.
Once done, remove from the oven and let it rest for a few minutes before slicing.

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Serving and Storage Tips: