It is interesting that this holiday dish is, in general, not prepared in France itself, while every Russian family knows it very well. French-style pork baked in the oven is a dish whose ingredients any housewife can lay out on a baking sheet in a matter of minutes, without even looking at the step-by-step recipe.

But over time, the classic recipe has undergone some changes, and now there are also enough variations in the preparation of this yummy dish, and we want to introduce you to them.

It is believed that the original French recipe used veal instead of pork. However, in Russian everyday life it is pork that is more accessible and easier to prepare.

Undoubtedly, the recipe plays one of the leading roles in this culinary “performance,” but the true secret of delicious French pork meat lies in the right piece of fillet and the marinade that will be used for it.

Traditionally, in stores we buy such parts as tenderloin, neck, loin and ham.

So, for preparing tender, juicy meat, pork neck, tenderloin and loin (back of the loin) are suitable.

But the pork ham, which is most useful in the kitchen, is, alas, not the most suitable meat for baking, because the muscles of this part of the pig do not have fat deposits, which means that the meat will become dry during the cooking process.

In terms of caloric content, the most dietary is the tenderloin - only 142 kcal, while the caloric content of the neck part is 550 kcal per 100 g.
Therefore, if we cook from pork tenderloin, the calorie content of the finished dish will be only 240 kcal per 100 g, and this is not so much.

However, the technological map of this dish recommends that we cook it from the neck, because in the neck, whatever one may say, there is a layer of fat, which, when baked, although it will give extra calories, you can certainly count on a juicy and aromatic dish.

Choosing the right meat is only half of successful cooking. So how can you cook meat super tasty in French? Yes, very simple!

The surface of pork steaks can be lightly cut with a knife, rubbed with salt, pepper, spices and olive oil, as if marinated. Very little time is allotted for soaking the fillet, and during this time we will have time to prepare all the other products: we chop onions and tomatoes, and maybe potatoes, mushrooms and of course cheese.

French roasted pork neck meat

The name of this dish alone implies the preparation of meat under a cheese and mayonnaise “coat”. But you must admit, cooking a side dish separately is not at all interesting. Our Russian housewives have made their lives easier - they also serve baked potatoes at home. And it’s all cooked together in one baking sheet. Very convenient and satisfying.

Ingredients

• Pork neck – 600 g;
• Onions – 3 small onions;
• Potatoes – 5-6 tubers;
• Medium tomatoes – 3 pcs.;
• Semi-soft cheese – 200 g;
• Olive oil – 3 tbsp. l.;
• Salt - to your taste;
• Ground black pepper – 1 tsp;
• Oregano seasoning - a pinch;
• Mayonnaise – 100 g;
• Kefir or milk – 50 ml;

How to cook pork in French

1. Rinse the pork neck in cool water, place it in a plate and let the water drain. Can be dried with paper towels.
2. Let's start cutting up a piece of meat - cut it into steaks a little more than 1 cm thick, preferably cut across the grain.
3. Then we cut the surface of each steak on both sides with a knife with a fine mesh, salt and pepper each piece, sprinkle with oregano and grease with olive oil. We put all the meat in a separate container and let it brew.
4. Mix mayonnaise with milk (or kefir), add ground pepper and a little salt.
5. Peel the onions and potatoes. Cut into thin rings.
6. Wash the tomatoes, remove the stem and cut into transverse thin circles.
7. Crumble the cheese using a coarse grater.
8. Place potato rings evenly on a greased baking sheet and add salt. Place onion rings on top.
9. Place pork steaks on the onion layer. Cover them with tomato slices, and distribute grated cheese evenly over the tomatoes.
10. Spread all this beauty on top with sauce and send it to an oven already preheated to 180°C.

How long to bake pork in the oven in French depends on the specific oven. After 40 minutes at 180-200°C, the meat will be ready. It’s more difficult with potatoes; you may have to cook the dish for 50-60 minutes before they are completely baked. You need to remove the baking sheet from the oven and check the readiness of the potatoes with a knife.

If the potato fits well on the knife, it means the dish is fully cooked.

French pork in a slow cooker: recipe from tenderloin

Housewives who have experience cooking in a slow cooker know that the meat dish cooked in it turns out juicy and balanced in taste if you strictly follow the recipe.

Cooking French-style pork with your own hands in this miracle of technology will not be difficult, the main thing is to know what ingredients to take, how to cut and in what order to place them. And our step-by-step recipe will help you solve this simple problem.

Ingredients

• Pork tenderloin – 400 g;
• Onion - 2-3 medium onions;
• Potatoes – 5-6 root vegetables;
• Champignons – 6 mushrooms;
• Hard cheese – 120 g;
• Extra salt – 1 tsp;
• Sour cream – 100 g;
• Mayonnaise – 25 g;
• Selected eggs – 1 pc.;
• Spices - to taste;

How to cook meat in French with pork tenderloin

1. First let's make the sauce. To do this, you need to mix sour cream, mayonnaise, egg, a little salt and spices until the consistency becomes homogeneous.
2. Next, let's prepare the main ingredients. Wash a piece of meat in warm water and then cut it into strips about 3 cm long.
3. Peel the onion and cut into thin rings.
4. Peel the potatoes and also cut them into thin slices 3-5 mm thick.
5. Remove any remaining soil from the champignons and rinse them in cool water. You can cut them lengthwise into thin slices. In general, cut the mushrooms the way you like.
6. Grind the cheese into large shavings on a grater.
7. Grease the bottom and walls of the multicooker bowl with vegetable oil.
8. And now we begin to assemble our future pork in French, layer by layer: place the pork slices in the first layer on the bottom of the bowl. Salt the meat on top and cover it with a second layer of champignons.
9. Then onion rings are laid out, and the fourth layer - potato slices - is evenly distributed over the onion slices. Don't forget to salt the potatoes.
10. Sprinkle grated cheese in an even layer over the potatoes. And then evenly pour the resulting composition with sour cream sauce.
11. Close the multicooker lid, press the “Baking” mode, time – 50 minutes.

At the end of this time, our most delicate, aromatic, with potatoes and pork will be ready to delight us with its amazing taste.

For those who do not have an oven or do not want to use it due to various circumstances, there is the opportunity to prepare an original dish with French pork in a frying pan. Any side dish goes well with this meat – be it potatoes, pasta or rice.

Use our recipe with photos, it will tell you step by step what to do and how to make the meat incredibly tasty and beautiful.

Pork in French with mushrooms

Ingredients

• — 600 g + -
• - 2 onions + -
• - 1 PC. + -
• — 300 g + -
• — 100 g
  
• — 200 ml + -
• — 1/2 tsp. or to taste + -
• - 1-2 tbsp. + -
• - pinch + -
• Nutmeg - a pinch + -
• - bunch + -

• Cut the pork into steaks 1-1.5 cm wide. Beat the surface of the resulting pieces.
• We clean the onion, wash it and cut it into rings.
• Wash the tomato and cut into slices. Grate the cheese.
• Mushrooms can be any - champignons, porcini or even boletus and russula. Let's wash and cut them smaller.
• Treat the frying pan with oil and heat it up at the highest power. Place the steaks on a well-heated surface and quickly fry them on both sides until golden brown, about 2-3 minutes on each side.

• After this, reduce the cooking temperature, salt the surface of the steaks, place the mushrooms on top, then the onions.
• Place tomato rings on the onion. Salt a little more. Cover the pan with a lid and cook the meat for 40 minutes.

• During the cooking process, make sure that the meat is simmered rather than fried. If there is no water, add a little and cover again.
• After 40 minutes, remove the lid and cook the meat without it to evaporate the remaining moisture. You can increase the power of the burner.
• When the liquid has evaporated, pour cream over the meat, pepper and add a little salt. Sprinkle cheese on top. Simmer all this splendor over low heat for another 20 minutes.

French-style pork in the oven, in a slow cooker, in a frying pan, with or without potatoes, mushrooms, tomatoes - it would seem that there is only one recipe, but its different interpretations will help diversify and decorate your family’s menu for a very long time.

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!

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.

French-style meat in the oven has nothing to do with France. This is a true Russian dish that contains ingredients that make it divinely tasty. To obtain a more delicate taste and aroma for the dish, you will need to choose fresh meat, but not frozen.

We offer you to consider several detailed options for cooking lump meat in the oven.

French-style meat in the oven - a classic pork recipe

If you don’t know how to surprise your other half, we suggest you familiarize yourself with a dish made from pork. The aroma and taste will delight and surprise your lover.

Ingredients

• pork (loin) - 0.75 kg;
• “Russian” cheese – 250 g;
• onion - 150 g;
• salt;
• sunflower oil;
• "Olive" mayonnaise.

How to cook meat in French using a classic pork recipe?

Immediately video:

The purchased meat must be rinsed, dried with disposable napkins and cut into steaks 2-3 cm thick. Using a kitchen hammer, beat well on both sides. If you don’t have a kitchen utensil, then the back of the knife will help in this process.

Sprinkle each processed pork steak with herbs and a little salt so that the dish does not turn out bland. Don't overdo it; remember that mayonnaise and cheese contain salt.

Grease a baking sheet with a small amount of vegetable oil and place the pork. Let's start filling.

To do this, peel the onions and cut off the unedible parts. Chop into small cubes. Grate the cheese into strips.

First place the onion on the meat, then pour mayonnaise and sprinkle with cheese. To give the pork chop a more beautiful aesthetic appearance, mayonnaise sauce can be squeezed out into a beautiful, thin mesh.

Place the container with the contents in a preheated oven at 180 degrees, bake for 50 minutes.

Serve hot with fresh vegetables, boiled potatoes, mashed potatoes, rice.

French-style oven-baked pork with mushrooms

You should not miss the opportunity to combine fresh meat with aromatic mushrooms. Therefore, this step-by-step recipe for cooking meat will contain mushrooms. The dish is perfectly baked with cheese, mayonnaise and onions. All ingredients are in good harmony. You can use fresh, frozen or canned mushrooms. Basically, champignons are used for cooking, since all other types of forest products must be boiled beforehand.

Products

• chilled pork (loin) - 900 g;
• any mushrooms - 500 g;
• cheese “Poshekhonsky” - 350 g;
• onion - 400 g;
• mayonnaise - 180 g;
• sunflower oil - 60 ml;
• table salt;
• spices as desired.

Recipe

Fresh or frozen forest fruits must first be boiled in lightly salted water. Place in a colander and wait for excess moisture to completely drain.

Grease the surface of the frying pan with oil and heat it up. Identify the prepared mushrooms, fry until excess moisture completely disappears and a slight blush appears. If you use champignons, you don’t need to boil them, just fry them.

Rinse the pork meat and cut into steaks. Beat each of them lightly. Salt, pepper and roll in spices as desired. Place on a baking sheet, previously greased with oil. Spread mayonnaise evenly over each piece and leave it like that for 20-30 minutes.

Peel the onions, remove unedible parts and rinse. Chop into thin rings or half rings. Spread the prepared vegetable evenly over the entire surface. Thus, during cooking, the meat will absorb all the onion juice and become much softer and tastier.

Then arrange the chilled mushrooms in the same way and cover with finely shredded cheese.

Place the container with the contents in the oven, bake for 30-40 minutes at temperatures up to 200 degrees. If the pieces are thick, the cooking time can be increased.

It is worth preparing salads according to our recipes:

French-style oven-baked pork with potatoes, tomatoes and cheese

If you add potatoes to the traditional cooking recipe, then you get a complete second course. It is nourishing, aromatic and beautiful, but most importantly, even a beginner in the culinary business can make it.

What you will need (ingredients)

• fresh potatoes - 0.6 kg;
• garlic - 1-2 pcs.;
• tomatoes - 140 gr;
• boneless pork - 350-450 g;
• sour cream 20% - 200 g;
• “Russian” cheese – 150-230 grams;
• spices, salt to taste.

Cooking method

Rinse the meat, dry with napkins and cut into steaks 1-1.5 cm thick. To prevent the pieces from shrinking during cooking, they must be cut across the grain. Beat with a culinary hammer. Roll in spices, add a little salt.

Now let's start preparing the filling. To do this, in a separate container, combine sour cream with chopped garlic, salt and pepper. Cover and leave for better dissolution of the ingredients.

Wash the potatoes, peel and chop them into slices along with the tomatoes. Remove the skins from the onion and cut into half rings or strips. To prevent the potatoes from being bland, they additionally need to be mixed with spices.

Grease a baking dish with cooking oil, lay out in layers: potatoes, spread the sauce evenly in a thin layer, then onion and meat, sauce, onion and potatoes. Afterwards tomatoes, sauce, onions and potatoes are placed. The final step is the sauce.

Grate the cheese on a medium-sized grater and sprinkle on the dish. Cover with baking foil and place in a well-heated oven (temperature 200 degrees). Bake for 30-50 minutes. Then remove the foil and bake for another quarter of an hour.

Chicken recipe

An excellent dish option for those who prefer chicken rather than pork.

Products

• chicken fillet - 0.5 kg;
• hard cheese - 170 g;
• onion - 2 heads;
• sunflower oil;
• table salt;
• mayonnaise sauce - 120 ml.

How to cook chicken fillet in the oven in French?

Peel the onion from parts unsuitable for food, rinse and chop into strips. Grate the cheese.

Wash the chicken, dry it and cut it lengthwise into 2 equal parts. Use a mallet to beat each piece, but carefully so that the chicken flesh does not tear. Combine with spices.

Grease the baking container with vegetable oil. Lay out in layers: onion on the bottom, then meat, grease with mayonnaise and sprinkle with cheese.

Place in the oven, set the temperature to 160-170 degrees and bake for 40 minutes. Before serving, garnish with sprigs of dill or parsley.

An excellent version of a well-known and favorite dish. Instead of pork, as in the classic recipe, beef is used. The finished dish turns out no worse than with the traditional cooking method.

Ingredients

• beef pulp without bones and veins - 0.8 kg;
• cheese “Kostromskoy” - 330 g;
• sour cream 20% - 200-300 grams;
• onion - 200 g;
• table salt;
• spices.

Recipe

Rinse the meat pulp under water and dry with disposable napkins. Remove surface films and veins, if any. Cut into steaks no more than 1.5 cm thick. In order for the pulp to become soft and tasty after cooking, it must be beaten with a kitchen hammer.

According to the number of pieces of meat received, cut the foil into large squares. Grease each with a little oil, then lay out the main ingredient, and be sure to sprinkle with spices and seasonings on top.

Peel the onion heads, cut out the unedible parts and chop into strips. Divide evenly among each piece of meat, then add sour cream and sprinkle with shredded cheese.

Carefully wrap and place each bag on a baking sheet. To prevent the foil from sticking, you need to add a little water to the container.

Set the oven temperature to 200 degrees and bake for one hour.

My interesting miracle recipes:

1. Okroshka favorite

An unusual, detailed recipe for the dish is perfect for a holiday table, or just to pamper your loved ones with a delicious lunch. For cooking, it is recommended to use canned pineapple slices.

Products

• pork (loin) - 0.75 kg;
• hard cheese - 250 g;
• onion - 150 grams;
• pineapple rings - 1 jar;
• Provençal herbs to taste and desire;
• salt;
• sunflower oil;
• mayonnaise sauce.

Cooking method

Prepare the pork pulp: rinse and dry. Cut into steaks 1-1.5 cm thick, beat and combine with Provençal herbs. Cover and leave to marinate for 30 minutes.

In the meantime, you need to peel the onions, rinse and chop into small cubes. Remove pineapples from syrup. If the rings are too thick, they can be cut into 2 parts.

Grease a baking tray. Place prepared steaks on it, then finely chopped onion and pineapple rings. Grease with mayonnaise, sprinkle with grated cheese.

Place the container with the contents in the oven, bake at 180-200 degrees for 30-50 minutes.

The best option for those who don't like mayonnaise. Bechamel sauce makes the dish softer and more tender.

Ingredients

• potatoes - 0.5 kg;
• onion - 0.2 kg;
• milk - 0.6 l;
• boneless pork pulp - 0.6 kg;
• butter - 50 grams;
• flour - 90 g;
• nutmeg on the tip of a knife;
• seasonings to taste;
• hard cheese - 0.2 kg;
• selected category egg - 2 pcs.

How to cook

Beat the finished pork steaks with a mallet. Sprinkle spices and seasonings over the surface of each piece.

Peel the potato tubers and onions, rinse and chop into rings of the same size. Grease a baking container with oil and place potatoes, meat, and onions in layers in a baking dish. It is recommended to add a little salt to each layer so that the final dish does not turn out bland.

Now you need to prepare a delicious, milky sauce - bechamel. Pour the required amount of milk, butter and nutmeg into a saucepan. Place the container on the stove, turning on low heat. As soon as the butter has completely dissolved, pour flour into the milk in a thin stream, stirring regularly with a whisk.

It is important that the mass is homogeneous and thick. Remove from heat, beat eggs and shredded cheese into the sauce. Mix the sauce thoroughly and pour it into the meat and vegetables.

Place in the oven, turning on the temperature at 180 degrees. Bake for 40-50 minutes.

BBQ time? Are you in nature or in a country house outside the city? Look how I managed to charm the guests with amazing kebabs: Juicy pork kebabs .

I don’t have a large piece of meat, but I really want to cook a tasty and unusual dish to surprise my family and friends. Then we suggest considering a detailed recipe on how to make French meat at home.

Products

• minced meat - 0.8 kg;
• fresh potatoes - 0.7 kg;
• tomatoes - 0.3 kg;
• onion - 0.25 kg;
• sour cream 20% - 1 glass;
• selected category eggs - 2 pcs.;
• Dutch cheese - 0.2 kg;
• table salt;
• seasonings as desired and to taste.

Recipe

Before you start preparing a dish, you need to prepare all the necessary products. To do this, wash the potato tubers, peel off the skin in a thin layer and chop into circles up to 5 mm thick. Remove skins and other unedible parts from the onion and cut into strips.

Grease a heat-resistant container with a small amount of cooking oil. Place potatoes, spices and seasonings, prepared onions.

Place the minced meat in a bowl and add spices and seasonings to taste. Mix thoroughly and distribute evenly over the onions.

Wash the tomatoes, cut out the place where the stalk attaches. Chop into rings and place on shredded meat.

Let's move on to preparing a delicious filling. Beat eggs in a bowl, add sour cream, seasoning and mix everything thoroughly. Pour the prepared mixture over the prepared products.

Grate the cheese into small pieces and sprinkle on top of the sauce. Bake at 180 degrees for half an hour. A beautiful and golden crust should form on the surface.

This video shows how you can cook delicious French-style meat in a frying pan, which is no worse than cooked in the oven, only faster and less intricate:

To obtain a tasty and aromatic product, you must follow several recommendations and tips:

1. Meat must be purchased from a store with a natural, slightly pink tint. The smell is natural. If you deviate from the norm, purchasing a meat product is not recommended. It is worth remembering that when preparing a dish, it is the choice of meat that plays an important role.

2. To prevent the potatoes from quickly darkening due to a significant amount of starch, it is recommended to sprinkle them with vegetable oil after shredding.

3. The thickness of the potatoes and meat should be the same. Only in this form will the meat and potatoes be cooked equally.

4. If the recipe uses pineapple, it is recommended to first place it on a sieve and wait until the excess moisture has completely drained. Otherwise, the dish will turn out not baked, but more boiled.

Bon appetit!

Choose your favorite recipe and treat your guests and loved ones!

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.