French pork meat with tomatoes

Even over the years, this dish does not lose its popularity. Pieces of meat with juicy vegetables under a cheese crust - what else do you need for a festive feast or a simple dinner with your family? And most importantly, you can cook a lot of such meat at once and solve the problem with lunch or dinner the next day.

Maria

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Pork

500

Tomatoes

300

Hard cheese

Mayonnaise

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 61 % 19 g

Carbohydrates 3 % 1 g

224 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare all the ingredients necessary for the dish. Pork can be used as a whole piece (for example, ham, carbonade or neck - depending on how fat pieces you need) and already in the process cut it into the desired slices. Or buy ready-made pork cutlets / entrecotes. You will need 5 slices. It is also common for French-style meat to use onions cut into half rings. I'm not adding it, but you can add it.
Step 2:
Wash the meat, dry it and cut it into slices about 5-7 mm thick. Beat off each slice with a hammer so that it turns out to be about the size of a palm. It is not necessary to beat off too much - so that the meat retains its integrity and does not have through holes through which mayonnaise can leak.
Step 3:
Season the meat with salt and pepper.
Step 4:
Wash the tomatoes, cut in half and cut into not very thick semicircles. For the recipe, it is advisable to choose strong, fleshy and not very watery tomatoes.
Step 5:
Cheese (type "Russian", "Poshekhonsky") grate on a coarse grater.
Step 6:
Place pork slices in a greased baking dish or on a baking sheet covered with parchment. I advise you to use oiled parchment (mustard color) - the meat will not stick to it. I ran out of such parchment and had to use the usual one. Top the pork with vegetable oil first, and then with mayonnaise. If you cook with onions, then cut it into half rings and put it on mayonnaise.
Step 7:
Next, distribute the semicircles of tomatoes, laying them on top of each other like tiles.
Step 8:
Sprinkle everything with grated cheese. Place the French-style meat in a preheated 180 ° C oven on a medium level for about 40 minutes. The exact time depends on the characteristics of your oven. The cheese on top should be browned.
Step 9:
The degree of browning depends on your preferences. I love it right up to a crisp, so I left the meat in the cooling oven for another 10 minutes. Bon appetit!

In addition to pork, you can use beef or lamb pulp. But it should be borne in mind that beef is a little tougher than pork and is baked a little longer (about 50 minutes). In order not to burn the cheese, it is better to close the mold tightly with foil for the first 30 minutes. Then remove the foil and cook for another 20 minutes without it until golden brown on cheese.

--------------------
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish turn out successfully, use useful information in the article about ovens here .