Wash the pork chops and put them in a bowl. Strain the marinade from 1 jar of pickles and pour it over the chops. Leave them for at least 2 hours, longer than that would be even better because the longer they stay in it the tastier the meat will become.
Wash the chicken, leave it to drain away from the water and smear it generously with butter and paprika. Put it in the middle of a deep oven dish.
Take the chops out of the marinade and arrange them around the chicken in the oven dish.
Clean the champignons, wash them well and remove the stems. Arrange them in the oven dish around the chicken and between the chops.
Chop the onion into round slices, the mushroom stems into small pieces and distribute them over the chops and mushroom caps.
Sprinkle everything with all purpose spice, black pepper and a little salt.
Chop the butter into pieces and place them on top of the chops, mushrooms and onions.
Pour in the white wine and water into the oven dish.
Cover the oven dish with foil and put it in a preheated 392°F (200 °C) oven for about 90 min., then lower the heat to 320°F (160 °C) and remove the foil.
Put a piece of cheese over each champignon and bake about another 30 min. without the foil.