French style meat from pork shoulder. French pork meat in the oven

Do you want to cook pork so that it turns out juicy, tender and aromatic, melting in your mouth, with a golden crust? Then especially for you - a classic recipe with a photo of French pork meat in the oven with tomatoes and cheese.

The cooking technique is extremely simple. First you need to lightly pound the steaks and chop the vegetables, and then put all the ingredients on a baking sheet, which takes just a few minutes. All you have to do is put it in the oven and wait about half an hour.

What is the secret of delicious French pork meat? The most important thing is to choose the right fillet for baking. The neck, where there are layers of fat, is ideal. Of course, the neck contains more calories than the ham, but it is very soft and juicy, and the fat is guaranteed to prevent the meat from drying out. Prepare exactly as the step-by-step recipe with photos describes, and your pork under the cheese and mayonnaise “coat” will turn out incredibly tasty! Be prepared to be asked for more!

Ingredients

• pork 600 g
• onions 2 pcs.
• tomatoes (optional) 2 pcs.
• hard cheese 200 g
• mayonnaise 2 tbsp. l.
• salt and pepper to taste
• oil for greasing the pan

How to cook pork in French

1. I cut the meat into portions, across the grain. The optimal thickness is approximately 1.5 centimeters. If you cut it too thin, the pork may turn out dry.
2. 
   Then I beat each piece with a hammer. But without fanaticism, we are faced with the task of softening the fibers, making the pieces flatter and of approximately the same thickness, and not beating the meat to holes.
3. 
   I salted the chops on both sides and placed them on a pre-greased baking sheet. The pieces should be located at some distance from each other.
4. 
   I peeled two medium onions and cut them into thin rings (or half rings). Placed it on top of the meat and brushed it with mayonnaise. Onions will add special juiciness and flavor to the meat. And when baked, the mayonnaise will combine with the cheese, due to which the meat will acquire a beautiful cap - the calling card of meat in French. Unfortunately, homemade mayonnaise will not work, as it will inevitably separate at high temperatures. Therefore, choose a high-quality store-bought sauce with a high fat content (“salad” or “diet” are not suitable). Or you can make bechamel sauce, it will be delicious and not so harmful.
5. 
   I cut the tomatoes into circles. I distributed it among each portion and peppered it. I like French meat with tomatoes; it turns out especially juicy and has a characteristic sourness. But if you don't like it, you don't have to add them. Then just lightly pepper the meat to make it more aromatic and spicy; you can add some other spices, for example, a mixture of Italian herbs.
6. 
   I sprinkled grated cheese on top of each serving. It is advisable that the “cap” be high, then when baking the cheese will melt for a long time, and will not immediately dry out and burn.
7. 
   I baked pork in French in a preheated oven at 170-180 degrees for 40 minutes, at medium level. During this time, the pork had time to bake, and a ruddy cap formed on top. When roasting, the meat will give a lot of juice, so there is no need to add water. For the first 30 minutes, you don’t even have to look into the oven, but then make sure that the cheese crust doesn’t start to burn (if necessary, you can cover it with foil).

When the French pork is ready, all that remains is to place the meat on portioned plates and serve. You can add any side dish you like, most often served with mashed potatoes or rice.

Many years ago, a French-style meat recipe was suggested to me by a friend who cooked it for her family every weekend. I didn’t have an oven then, and I cooked my first French meat in a frying pan. This was the case for a long time until the oven appeared. Since then, I have tried many variations of this dish: with mushrooms, onions, tomatoes, potatoes, pineapples and various meats. Also, I used to use mayonnaise, but then I replaced it with sour cream and still use it to this day. Now, however, I don’t often cook this dish, more for the holiday table. Today I propose to cook meat in French from pork.

To prepare a dish, prepare all the products according to the list.

Cut the pork into slices 7-8 mm thick. I used carbonade.

Cut the onion into half rings and marinate in a mixture of water and vinegar, adding sugar and salt. Leave the onion for 15-20 minutes.

Season the pork with salt and pepper, cover with cling film and beat with the flat side of a kitchen hammer.

Grease a baking dish with a little sunflower oil and spread half of the pickled onions over the bottom.

Place the pork overlapping, covering the onion.

Place the remaining onion on top. Mix sour cream with soy sauce and brush the top of the dish.

Heat the oven to 180 degrees and bake the meat for 30 minutes. Then take out the pan, sprinkle the dish with grated cheese and bake for another 15-20 minutes, until the desired crust color.

Serve ready-made French pork with any side dish or fresh vegetables.

Bon appetit!

Surprisingly, meat in French has nothing to do with France. The dish was invented in Russia, and all over the world it is called “Orlov style Veal.” The recipe is named after Count Orlov, who once tried potatoes, veal, mushrooms and onions baked in bechamel sauce with cheese in Paris.

Upon arriving home, he asked the chefs to repeat this delicious dish. We can observe various variations of this particular repetition on our tables during the holidays. Regardless of the chosen recipe, we get an aroma that will knock your socks off with its deliciousness, as well as a wonderful taste.

French-style pork in the oven - step-by-step photo recipe

Pork and potatoes are a win-win option for both a weekday dinner and a holiday feast. And French meat is one of the simple and tasty dishes that is quickly prepared and just as quickly eaten by satisfied household members and guests.

There are many options for preparing this dish. This recipe is affordable, does not require any special culinary skills, and the result is finger-licking good!

Your mark:

Cooking time: 1 hour 20 minutes

Quantity: 4 servings

Ingredients

• Pork: 500 g
• Large potatoes: 5 pieces.
• Bow: 3 pcs.
• Tomatoes: 3 pcs.
• Sour cream: 200 ml
• Hard cheese: 200 g
• Salt, pepper: to taste

Cooking instructions

All ingredients are thinly sliced ​​and placed in layers in a mold. The first layer is thinly sliced ​​potatoes.



It is laid out in a layer of 1-2 centimeters. The potatoes are salted and peppered to taste.







The 3rd layer is pork. The meat must be cut into small pieces, beaten on both sides, and salted.



Then place on potatoes and onions.



The layer on top is smeared with sour cream.



Then the tomatoes are cut into small slices and laid out on the meat.



Now the form can be placed in a well-heated oven and baked at 180°C for about 35-40 minutes (time depends on the oven model).



Then the cheese is grated.



The almost finished dish is taken out of the oven and sprinkled with cheese, and then sent back for 5-10 minutes. The French-style meat is ready.



Meat in French can be served on one common dish or in portions. It can be decorated with herbs or cherry tomatoes.

French-style meat with tomatoes - a juicy and tasty dish

Here is a wonderful meat snack, a real decoration for a festive feast and any family dinner. The recipe calls for pork, but in fact you can freely use any other type of meat.

Just don’t forget to beat it well and season it with your favorite spices. Naturally, chicken or turkey will cook faster than other types of meat, so control this process and adjust the time spent in the oven.

An excellent side dish for juicy French meat chops is rice and vegetable salad with olive oil.

Required ingredients:

• 6 slices pork;
• 1 sweet onion;
• 3 tomatoes;
• 0.15 kg of hard cheese;
• salt, spices, mayonnaise.

Cooking steps:

1. We cut a piece of pork, washed and dried with a paper towel, as if for chops, into thin layers of 1 cm in thickness.
2. Cover each piece with cling film and carefully knock them out with a hammer on both sides.
3. Season with salt and spices.
4. Grease a baking sheet with oil
5. We put our chops on it, coat each of them with mayonnaise.
6. Peel the onion and chop it into thin rings.
7. Cut the washed tomatoes into circles. Try to select the meatiest vegetables.
8. Grate the cheese on the middle edge of the grater.
9. Place onion rings and tomato slices on the meat, brush with sauce again, sprinkle with cheese, and bake in a preheated oven.

How to cook French meat with potatoes

We recommend using new potatoes to prepare this recipe. With the onset of the harvest season, this just ripened root vegetable is a frequent guest on our tables, so we suggest baking it by analogy with the famous and beloved meat in French.

Required ingredients:

• 5 potatoes;
• 1 piece of chicken fillet;
• 1 onion;
• 3 garlic cloves;
• 0.1 kg cheese;
• salt, spices, mayonnaise.

Cooking procedure French meat with new potatoes:

1. Thoroughly washed and dried meat is separated from bones and skin. Cut into small pieces and beat with a hammer.
2. Add garlic passed through a press to the fillet, add salt and season with spices. Set aside for about 20 minutes, during which time the meat should marinate a little.
3. Turn on the oven to warm up.
4. Cut the peeled onion into half rings.
5. Wash and peel the potatoes using a cabbage grater or thinly cut into rings.
6. Three cheeses on the edge of a fine-mesh grater.
7. Grease a baking dish with oil, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and bake in the oven for about an hour.

French meat recipe with mushrooms

The originality of this recipe is that each piece of pork will be baked separately, wrapped in foil along with a delicious Hollandaise sauce, rather than the traditional mayonnaise, potatoes and mushrooms.

Required ingredients:

• 0.4 kg pork;
• 0.3 l of Hollandaise sauce (beat 3 yolks in a steam bath, add 50 ml of dry wine, a little lemon juice and 200 g of melted butter, add salt);
• 3 potato tubers;
• 0.15 kg of mushrooms;
• 30 ml olive oil;
• salt, pepper, fresh herbs.

Cooking steps French meat with mushrooms:

1. For this recipe, it is better to use tenderloin, so the end result will be soft and juicy. Wash the meat and wipe dry with a paper towel, cut into several not very thin layers (about 3 cm). Pounding the pork with a sharp-toothed mallet will help soften the pork, breaking down the fibers.
2. Lubricate the meat with olive oil, add salt and pepper, wrap it in film and leave for half an hour.
3. Fry the pieces of meat in a frying pan for a few minutes on both sides.
4. Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
5. Sauté finely chopped onion in hot oil.
6. Thinly slice the champignons.
7. We make a mold with high sides out of foil, put it inside a piece of meat, grease it with hollandaise sauce, then lay out the onions, potatoes, more sauce and mushrooms.
8. We put it in a hot oven, after half an hour, sprinkle it with cheese and wait another quarter of an hour, after which you can take it out.

Let's experiment with a familiar holiday table dish and replace its classic ingredient - hard cheese with feta cheese. You will definitely like the result.

Required ingredients:

• 0.75 kg pork;
• 1 onion;
• 0.2 kg cheese;
• 0.5 kg of potatoes;
• salt, pepper, mayonnaise/sour cream.

Cooking steps:

1. Cut the pork into portions, like chops. Beat each one and season with spices.
2. Grease a heat-resistant dish with oil and place the meat on it.
3. Chop the peeled onion into rings and distribute among the pieces of meat.
4. Cut the potatoes into small cubes and place them on the onion. If desired, you can supplement the recipe with mushrooms and tomatoes.
5. Knead the cheese with your hands, add a little mayonnaise/sour cream to it, mix thoroughly.
6. Spread a homogeneous cheese mixture onto the potatoes and level them.
7. Bake in a preheated oven for a little over an hour.

The most tender recipe for French meat with minced meat

The recipe below will help you prepare delicious meat in French with minimal time and effort.

Required ingredients:

• 0.4 kg mixed minced meat;
• 0.5 kg of potatoes;
• 2 garlic cloves;
• 2 tomatoes;
• 2 onions;
• 0.15 kg cheese;
• Salt, spices, mayonnaise.

Cooking steps lazy meat in French:

1. Cut the peeled potatoes into slices.
2. Grease a heat-resistant pan. Crush the potatoes with spices, salt and add a little oil, mix well and distribute in an even layer over the bottom.
3. Place onion cut into half rings on the potatoes; if desired, you can pre-fry it until golden brown.
4. Salt the prepared minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give it a delicate consistency.
5. Place on a layer of onion, and then add tomato rings and cheese mixed with mayonnaise.
6. Baking time in a preheated oven is approximately 1.5 hours.

Classic veal or pork in a French meat recipe can be easily replaced with less fatty chicken. It is prepared both in a general heat-resistant form and in small portioned molds.

Required ingredients:

• chicken breast;
• 0.15 kg cheese;
• 4 potato tubers;
• 2 tomatoes;
• a glass of sour cream;
• spices, salt.

Cooking steps French chicken meat:

1. We wash the breast, separate the meat from the bones and skin, cut it into small plates, cover each of them with film and beat with a hammer on both sides.
2. Cover a small baking sheet with foil, place the meat on it, season and salt it.
3. Lubricate the meat with sour cream, put peeled potatoes cut into cubes on top, and tomato slices on it.
4. Bake for about 40 minutes, then sprinkle with cheese and bake for another quarter of an hour.

How to cook delicious French-style beef

Required ingredients:

• 0.8 kg of potato tubers;
• 6 onions;
• 0.75 kg beef;
• 10 medium champignons;
• 0.5 kg cheese;
• Salt, pepper mayonnaise.

Cooking procedure standard version of meat in French:

1. We wash and dry the meat, remove excess fat, chaff and veins. Cut the meat into layers about 1 cm thick.
2. Wrap the pieces of beef in film and beat them thoroughly with a hammer or the back of a knife.
3. Transfer the chopped beef to a separate container, add salt and pepper.
4. Wash and peel the potatoes, cut into thin slices.
5. Chop the peeled onion.
6. Cut the washed mushrooms into 4 parts.
7. Grate the cheese on the edge of a medium-mesh grater.
8. We dilute the mayonnaise with warm water to give it a more liquid consistency and reduce fat content.
9. Grease the bottom of a heat-resistant mold, baking sheet or cast-iron frying pan with high sides with oil. It is convenient to use a pastry brush for these purposes.
10. Lay out potato slices in layers, then meat, and onions and mushrooms on top. To ensure even baking, carefully distribute the food into the pan.
11. Using a tablespoon, spread the mayonnaise mixture over the top layer and sprinkle with grated cheese.
12. Bake in a preheated oven for about 40 minutes. Before taking it out, check the readiness of the dish; it may need additional time.
13. Turning off the oven, let our meat “calm down” in French and cool slightly for about a quarter of an hour.
14. Cut the slightly cooled dish into portions with a kitchen knife and transfer it to plates with a spatula, which allows you to preserve the appetizing appearance of each portion as much as possible. An excellent decoration would be pieces of olives, chopped herbs or lettuce leaves.

How to cook meat in French in a slow cooker

Having tried many options for French meat, you will definitely settle on this option. It uses tender turkey instead of traditional “rough” meats. This delicacy is prepared in a multi-cooker kitchen assistant. Thanks to this, the end result will surprise you with its delicate and unique taste, juiciness and aroma, which cannot be achieved in the oven.

Required ingredients:

• 0.5 kg turkey fillet;
• 2 large onions;
• 0.25 kg cheese (Gouda);
• salt, spices, mayonnaise.

Cooking steps French turkey in a multicooker bowl:

1. Peel and finely chop the onions, place some of the chopped onions on the bottom of the bowl.
2. Let's start preparing the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces a few centimeters in length.
3. We transfer the pieces of meat into a bag, beat them on both sides with a sharp-toothed kitchen hammer or the back of a kitchen knife. True, the latter will take a little more time. This manipulation will preserve the integrity of the meat pieces, ensure their softness, and keep kitchen utensils clean. Just don't overdo it, don't hit it too hard.
4. Place the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
5. Place the remaining onion on top of the meat.
6. Lubricate with mayonnaise. You shouldn't overdo it here either. Apply mayonnaise pointwise.
7. If it’s the height of summer or autumn outside, then the next layer can be tomato rings.
8. The final layer is cheese. You can take any solid product, but the slightly salty and spicy Gouda goes most harmoniously with turkey.
9. Cook on the “Baking” with the lid closed for 40 minutes, preferably about an hour.
10. When the beep sounds, your French turkey is ready.

French meat recipe in a frying pan

Potatoes with meat are a tasty, satisfying and everyone’s favorite combination. There are a great many options for preparing these two ingredients, and every housewife probably has at least a couple in her piggy bank. We suggest adding another win-win option to it, ideal for a hearty family or holiday dinner. An excellent addition to it is hard cheese. You can add tomatoes if you wish, but this depends on the season and availability of the product.

Required ingredients:

• 0.3 kg pork, as for chops;
• a small pack of mayonnaise;
• 50 g butter;
• 0.15 g cheese;
• 2 onions;
• 1 kg of potato tubers;
• salt, pepper, spices.

Cooking steps French-style meat in a frying pan:

1. Thoroughly wash and dry the pork. Having removed all the veins and excess fat, cut it into thin layers no more than 1 cm in thickness.
2. Each piece, wrapped in polyethylene, is beaten with a kitchen metal or wooden hammer. Then we remove the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning.
3. Wash and peel the potatoes. If you use young potatoes, wash them thoroughly. Cut the root vegetables into thin slices.
4. Chop the peeled onion into thin half rings.
5. We use a thick-walled cast iron frying pan without handles as a cooking container. Lubricate it with oil, and put half of the salted potato slices on the bottom as a bottom layer.
6. Place the chopped meat on top of the potato layer, and onion half rings and the remaining potatoes on top of it.
7. Grease the top layer of potatoes with mayonnaise or sour cream.
8. We bake the meat in French in a frying pan in a hot oven.
9. After about 40 minutes, take out the dish and grate it with cheese grated on small cells, after which we continue baking for about a quarter of an hour.

1. The best option for the meat component of the dish would be lean pork or young veal. With beef, it’s easy to misjudge and choose a piece that is not of very high quality, while lamb can “overwhelm” the other ingredients with its taste, depriving the delicacy of its main charm.
2. If the recipe you choose contains pork, then it is better to give preference to the neck, loin or juicy part of the ham. This meat is a perfectly balanced option - not too fatty, but not lean either. After all, fatty pork in combination with mayonnaise is death for people with weak stomachs, and its lean counterpart will be excessively dry.
3. When choosing meat, it is important to pay attention to its color. The color of the pork should be uniform. Take a look at the layers - put pieces with noticeable yellowishness aside.
4. Fresh beef should have a uniform color that is not too dark. The opposite indicates that the meat comes from an old animal. It is not suitable for our purposes.
5. When purchasing, check the elasticity of the selected piece of meat. The surface should be springy. Limp and flabby pieces should not be taken.
6. Before cooking, be sure to wash the meat and dry it with a towel or paper napkin. We remove bones, excess fat and hymen. We cut across the grain, then beat it, after wrapping it in cling film. This will protect your kitchen from meat splatters.
7. You can add juiciness and tenderness to the meat by pre-marinating it. A mixture of mustard and other spices would be an excellent marinade. The optimal marinating time is a couple of hours in the refrigerator.
8. Use sweet, salad varieties of onions. If you don’t have such onions on hand, you can remove excess bitterness by pouring boiling water over the chopped vegetable.
9. You can cook meat in French with or without potatoes. The main thing is that the meat, onions, sauce and cheese are present; everything else is added at your discretion.
10. Choose cooking utensils based on the amount of food. If the volume is small, then it is not necessary to take a large baking sheet; a heat-resistant glass form will do, as well as a thick-walled cast iron frying pan without a handle. Before laying out the products, the mold must be greased with oil or covered with foil.
11. If potatoes are present in the recipe, they can serve as a cushion for other products or be laid out on meat. True, in this case the pieces should not be too thin.
12. Mayonnaise can and even should be replaced with healthier sour cream.
13. You can’t spoil French meat with mushrooms; you can use any mushrooms you like.
14. The dish assembled on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.
15. The cheese component can be any variety. Experienced chefs recommend mixing Parmesan with Gouda. Don’t skimp on the cheese layer; to get an appetizing crust, sprinkle it generously, but you can reduce the amount of mayonnaise.
16. When cutting the finished dish into portioned pieces, try to grab all the layers with a spatula.

We look forward to your comments and ratings - this is very important to us!

In fact, this dish has nothing to do with France: it originates from a passionate lover of hunting, Count Orlov, and his favorite food - game meat with mushrooms, and was called in Orlov's way. The taste was exquisite, so the dish received great recognition among gourmets. Apparently, it was this subtlety that later gave the name “French-style meat,” which extended to many methods of preparing any meat, including pork.

French oven-baked pork is appreciated not only by professional chefs, but also by ordinary housewives. Firstly, it can be served for lunch or dinner any day. Secondly, make it a beautiful, delicious centerpiece of the holiday table. Thirdly, all components of the food are inexpensive and always available. And, fourthly, you don’t need to have super-skills to please your household with a juicy, tender treat. What do you need to prepare the “classic” pork meat?

• pork fillet: 350 – 400 grams;
• not a very large onion;
• champignons: 250 – 300 grams;
• hard cheese of your favorite variety: 200 – 250 grams;
• salt and pepper;
• from three to five tablespoons of mayonnaise.

Let's start cooking.

1. We clean and wash the mushrooms, cut them into pieces. After this, put it in cold water.
2. We also cut the meat: into fairly large fragments (about 10 x 10 cm), but not thick (up to a centimeter).
3. Salt each piece thoroughly and rub with pepper. Place on a baking sheet (we greased it with oil before).
4. We hide the meat under mushrooms (slightly salted). And we cover them with onion half rings.
5. Next comes the cheese (we processed it on a grater). Then - mayonnaise.
6. The baking sheet with the workpiece should spend at least 25 minutes - half an hour in the oven (at 200 C). Afterwards you can take it out and feed your family deliciously.

For more filling - potatoes

Pork itself is a fairly satisfying product, but if you want to be sure that guests will not leave the table hungry, it’s worth making French-style meat with potatoes. Besides, then you won’t need to come up with a side dish.

Let's collect a few necessary ingredients:

• 700 – 800 grams of pork meat;
• 600 – 700 grams of potatoes (meaning already peeled);
• a couple of onions;
• 200 – 250 grams of mayonnaise (fatty is better for greater satiety);
• up to 250 grams of hard cheese;
• ground black pepper, salt - to your taste;
• vegetable oil (to grease the baking sheet).

Now let's start creating the dish.

1. First the meat. We cut it into steaks (about a centimeter wide). We beat each one off on both sides. Salt and pepper (you need to do this on each side). Place the heap into a separate plate and set aside for now.
2. Now the onion. We remove the “casing” from it and cut it (in rings or half rings - it doesn’t matter).
3. Next - potatoes. It should look like thin circles.
4. We “build” the dish itself. Grease the sheet with oil and arrange the layers: potatoes (slightly salted), pork steaks, sliced ​​onions. Finishing is a layer of mayonnaise, covered with grated cheese (it is better to grate it on a large-mesh grater).
5. The oven has already heated up to the desired level (200 C). This temperature must be maintained for twenty minutes.
6. Then we reduce the heat to 180 C and wait another 20 minutes.
7. Remove, garnish with herbs, and serve before it cools down.

The meat will turn out even juicier if you fry it in advance on both sides in a frying pan until lightly browned. Moreover, it is not the container that needs to be lubricated with oil, but the meat itself.

With tomatoes and cheese in the oven

If you cook meat in French with tomatoes, the dish will turn out not only juicy, with a pleasant acidity, but also very beautiful, just right for a festive feast.

You will need to take:

• half a kilo of pork;
• tomatoes (three is enough);
• cheese (not processed, but hard) – 200 grams;
• onion head;
• ground pepper (black), salt (iodized is also possible);
• mayonnaise (homemade is generally ideal) – 100 milligrams.

We proceed in this order.

1. Cut the meat into chops, beat each on both sides (through a plastic bag so that you don’t get a shapeless mess) to a thickness of at least 0.7 centimeters. Rub with salt and pepper.
2. We cut the vegetables: tomatoes into circles, onions into thin rings.
3. Cheese: pass through a coarse grater.
4. Cover the baking sheet with vegetable oil. Our chops are on him.
5. Above is a layer of onions, followed by chopped tomatoes.
6. They are followed by mayonnaise and cheese topping.
7. After 35 - 40 minutes the dish has been in the oven (at 190 C), you can remove it and try it.

To achieve impeccable taste and juiciness, you should always use only fresh meat, not too fatty and without veins. If it's pork then the most suitable option is loin.

Under the “fur coat” with eggplants

For variety, French pork recipes use many vegetables. We have already talked about mushrooms, potatoes and tomatoes. What if you try adding eggplant to your dish? It should create an excellent taste harmony with the meat.

So, let's take the following products:

• meat - half a kilogram;
• hard cheese – two hundred grams;
• eggplant - a little;
• onion - head;
• mushrooms – three hundred grams (we’ll choose champignons, they cook faster);
• garlic - two or three cloves;
• sour cream - a couple of table. spoon;
• mayonnaise - one table is enough. spoons;
• salt and pepper to taste.

First we deal with the meat.

1. Cut into steaks. They should be no thicker than two centimeters.
2. Brown in a frying pan.
3. Place in the form in which we will bake.

Next is the turn of vegetables.

1. Finely chop the garlic and onion with a knife. Bring until golden brown in a frying pan.
2. Add mushrooms (already clean and diced) to the onion-garlic mixture.
3. Then the vegetable part is diluted with eggplant cut into small pieces.
4. All this is stewed (under the lid) for five to eight minutes.
5. The only thing missing is sour cream and mayonnaise: mix the contents of the frying pan with them.

The final stage.

1. Cover the meat with the resulting mixture. The top is the place for the cheese (after a coarse grater).
2. Place the mold in the oven at 180 C. When forty minutes have passed, welcome to the table.

You must remember that the meat, onions and sauce, when heated, will give a lot of juice. Therefore, it is better to take a baking sheet with high sides.

Recipe for cooking in foil

It is believed that baking in foil enhances the flavor of the meat and maintains its juiciness. It’s also very convenient: you can immediately prepare as many servings as you expect to eat.

For our dish you will need:

• 0.5 kilograms of pork fillet;
• three or four potatoes;
• one carrot and one onion;
• 120 – 150 grams of cheese (hard);
• 100 – 120 grams of sour cream (it is better to use not too fatty);
• a pinch of ground pepper and salt;
• half a teaspoon of finely chopped greens;
• vegetable oil (preferably refined) so that you can lubricate the foil.

We follow the instructions.

1. We have already washed and dried the pork. We cut it into pieces, not large, but not particularly small. We carefully beat each one (to prevent it from spreading under the hammer, we cover it with film).
2. Cut the potatoes into slices (medium size). But if you wish, you can do without potatoes.
3. Cut the onion thinly into rings or half rings.
4. We process the carrots on a grater.
5. Lightly sauté carrots and onions in a frying pan with a drop of vegetable oil.
6. Place some potatoes in foil, pre-greased with oil (they are already salted and peppered).
7. We place the similarly processed chops on top.
8. The next layer is sautéed vegetables. Behind them is sour cream.
9. The last one will be grated cheese.
10. Carefully wrap the foil. A preheated oven awaits it along with its contents.
11. When time has passed (depending on the size of the portions it will take from 45 to 55 minutes), take out the food, transfer it to plates with a wooden spatula, and sprinkle with herbs. And we eat while it's hot.

If the dish includes potatoes, they should be cut into pieces approximately the size of pieces of meat.

Then everything will be cooked at the same time.

Original recipe with pineapples

Nowadays, pineapples can hardly be considered an exotic fruit. But French-style pork cooked with them is still a dish with a rather unusual taste. And yet, he has a lot of fans. Let's try to combine such unusual components.

To bring the recipe to life you will need:

• half a kilogram of pork tenderloin;
• a can of canned pineapple (preferably slices);
• onions - three pieces;
• 350 – 400 grams of cheese (any hard type);
• mayonnaise can be replaced with sour cream;
• sunflower oil (or other vegetable oil you have in the kitchen);
• You can’t do without pepper and salt.

We begin to “cast magic.”

1. First of all, we “undress” our cipollinas and cut them into thin half rings.
2. We deal with meat. It will have to be washed, dried and cut. Each square should be approximately the following size: 10 x 10 x 1 cm.
3. Beat each of them a little, season with salt and pepper.
4. Pass the cheese through a medium grater.
5. Grease a baking tray (take the one with the higher sides) with oil. Top it with onions, then meat.
6. Coat each meat square with mayonnaise. Place a pineapple slice on top. We also cover it with mayonnaise. The final “chord” is to sprinkle everything with cheese.
7. All that remains is to move the baking sheet into a hot oven (at 180 C) and keep it there for half an hour.