In a wide pot, add a little olive oil and heat it up. Once it's hot, add the pork and sear it well until it browns on all sides. Remove from the pot and keep it warm on the side.

Chop the onion into small cubes. Cut the peppers into strips and slice the mushrooms.

In the same pot where you seared the meat, sauté the onion until it becomes translucent, then add the peppers until they soften, and finally add the mushrooms. Let them cook until their liquids evaporate and they are left with just the oil.

Add the meat back in and deglaze with the wine. Season with salt and pepper, add a little water, and simmer until the meat is tender and only a little olive oil and the sauce remain.

Transfer to a baking dish, sprinkle the grated cheese evenly, pour the heavy cream over, and bake in a preheated oven at 350-375°F until the cheese melts and the ingredients blend together.