Main Page
Festive table
French pork meat with tomatoes

Pork "Myaso po-Frantsuzski" with Tomatoes

Even after all these years, this dish hasn't lost its popularity. Slices of meat with juicy vegetables under a melted cheese crust — what more could you want for a holiday spread or a simple family dinner? Best of all, you can make a big batch at once and take care of the next day's lunch or dinner. (Despite the name — literally "French-style meat" — this is a beloved Russian home dish, not a French one.)

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Pork

500

Tomatoes

300

Firm cheese

Mayonnaise

Vegetable oil

Ground black pepper

Salt

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

Cooking method

Cooking time: 50 min

Step 1:

Gather all your ingredients. You can use a whole piece of pork (ham, loin, or shoulder, depending on how fatty you want it) and slice it as you go, or buy ready-cut pork cutlets. You'll need 5 slices. It's also common to add onion cut into half-moons. I skip it, but feel free to include it.
Step 2:

Wash the meat, pat it dry, and cut it into slices about 1/4 inch (5–7 mm) thick. Pound each slice with a meat mallet until it's roughly palm-sized. Don't overdo it — you want the meat to stay intact, with no holes that would let the mayonnaise leak through.
Step 3:

Season the meat with salt and pepper.
Step 4:

Wash the tomatoes, halve them, and cut into fairly thin half-moons. Firm, meaty, not-too-watery tomatoes work best here.
Step 5:

Coarsely grate a firm, mild cheese (something like a mild Gouda or Colby).
Step 6:

Arrange the pork slices in a greased baking dish or on a parchment-lined baking sheet. I'd suggest using pre-oiled (mustard-colored) parchment — the meat won't stick to it. I'd run out, so I used regular parchment. Brush the tops of the pork first with vegetable oil, then with mayonnaise. If you're using onion, scatter the half-moons over the mayo.
Step 7:

Next, lay the tomato half-moons over the top, overlapping them like roof tiles.
Step 8:

Sprinkle everything with the grated cheese. Bake in the middle of an oven preheated to 350°F (180°C) for about 40 minutes; the exact time depends on your oven. The cheese on top should be golden.
Step 9:

How browned you take it is up to you. I like a crisp crust, so I left the meat in the cooling oven for another 10 minutes. Enjoy!

Besides pork, you can use boneless beef or lamb. Keep in mind that beef is a bit tougher than pork and takes a little longer to bake (around 50 minutes). To keep the cheese from burning, cover the dish tightly with foil for the first 30 minutes, then remove it and bake another 20 minutes uncovered until the cheese is golden.
Remember that every oven runs differently, so your temperature and time may not match the recipe exactly. Get to know your own oven's quirks for the best baking results.