Main Page
Fast and tasty
Chops with tomato and cheese in the oven

Baked Pork Cutlets with Tomato and Cheese

Incredibly tasty, quick to throw together, and perfect for a family dinner! These baked pork cutlets with tomato and cheese work for any occasion. They make a great party dish that takes just 30 minutes. The ingredients couldn't be simpler, and the result is a juicy, colorful, delicious main to pair with any vegetable salad or side.

Julia M.

Recipe author

Chops with tomato and cheese in the oven

Watch the video

Composition / ingredients

Servings:

Pork

600

Eggs

Flour

Tomatoes

Hard cheese

100

Sour cream

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 12 g

Fats 53 % 17 g

Carbohydrates 9 % 3 g

209 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

How do you make baked pork cutlets with tomato and cheese? Start by gathering your ingredients. Boneless pork loin is a handy cut for cutlets — it slices neatly into portions. Choose a cheese that grates well. Wash the tomatoes.
Step 2:

Cut the pork into individual portions and pound them out lightly with a meat mallet.
Step 3:

In a separate bowl, whisk together the eggs and flour until smooth, with no lumps of flour left.
Step 4:

Dip each pounded cutlet into the egg batter and fry in a hot skillet for one minute per side.
Step 5:

Arrange the browned cutlets on a parchment-lined baking sheet.
Step 6:

Spread a little sour cream over the meat and sprinkle with salt and spices. Dried garlic and a bit of paprika work well here.
Step 7:

Slice the tomatoes into rounds and lay them over all the cutlets.
Step 8:

Grate the cheese on the fine side of a grater and scatter it over the cutlets. Place the baking sheet in an oven preheated to 350°F (180°C) for 15–20 minutes.
Step 9:

That's enough time for the meat to finish cooking, since it was already partly seared. As it bakes, the pork releases a little juice, and the cheese on top melts and turns lightly golden.
Step 10:

Take the finished cutlets out of the oven and plate them up. Serve with fresh vegetables on the side. Enjoy!

Choose tomatoes that are juicy but firm. Soft tomatoes don't hold their shape — they'll fall apart into mush as you slice and bake them, and spoil the look of the dish.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.
Keep in mind that every oven is different, so the temperature and cooking time may vary from what's listed here. For reliable results with any baked dish, it helps to know your oven's quirks.