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French pork recipe. The best French-style meat recipes baked in the oven - pork with cheese turns out surprisingly juicy. Step by step cooking instructions

Interestingly, pork baked under cheese in the oven is called meat in French only here. The rest of the world calls it "Orlovsky", in honor of Count Orlov, whose chef first prepared this dish. The classic recipe, having migrated to Russian cuisine, has undergone a number of significant changes. For example, in the prototype, veal was used, not pork, and French mayonnaise was added instead of the usual mayonnaise for us. white sauce- bechamel. Thin meat layers, generously sprinkled with onion rings and grated cheese, are often prepared for the festive table. After all, this is one of the dishes that is always obtained by everyone, and it invariably produces a wow effect on guests. Gently beaten pork is almost impossible to overdry. It doesn't matter what you add - tomatoes, potatoes, mushrooms or pineapples - it will turn out juicy, tender and fragrant. There you are best recipes described step by step in as much detail as possible. Prepare your favorite option, guided by the photo, and then be sure to share your impressions.

Very tasty meat (pork) baked in French - a classic recipe without potatoes

What you need to prepare the dish (for about 5 servings):

boneless pork (loin, carbonate, tenderloin, neck, etc.) - 1 kg;
onions - 2-3 small onions;
mayonnaise - 100-150 g;
hard (semi-hard) cheese - 300 g;
table salt, medium-sized grinding - 0.5-0.75 tsp. (taste);
freshly ground black pepper, other spices for pork (coriander, garlic, mustard, paprika);
a little odorless vegetable oil - for greasing the baking sheet.

How to cook - step by step recipe:

Wash, dry and cut meat excess fat, films and cores. Cut the pork into slices 2-2.5 cm thick across the grain. Beat off the resulting plates with a kitchen hammer, wrapping them with cling film (so the fibers will not break and become severely deformed). You can also process pork using a tenderizer - a device that makes many small holes in the pit. So the pieces retain their original shape, but are well saturated with spices or marinade, and the cooking time will also be reduced.
Transfer the meat to a baking sheet or large rectangular ovenproof dish. Pieces should lie close to each other, in one row. Before laying out, grease the bottom of the mold with the thinnest possible layer of vegetable oil, sprinkle with a small pinch of salt and spices. Top the meat with salt and season to taste. You can use the spices that you like, ready-made seasoning for pork or chops is also suitable.

Put about half a teaspoon of mayonnaise on each workpiece, spread it over all surfaces of the meat with a culinary brush. the layer should not be too thick, so that the dish does not come out too greasy.

The next layer is onions. A few onions need to be chopped into thin half rings and poured over the pieces of pork.

Grate cheese, pour into a mold, smooth. You can use any type of hard or semi-hard cheese, or mix several varieties.

Send the dish to the oven preheated to 180 degrees for 30-40 minutes. The cheese should melt and bake until golden brown and crispy. If you do not like a fried top, the cheese should be added about 15 minutes before the dish is ready - then the cheese layer will be soft, viscous.

How to cook a festive pork (tenderloin, loin, neck) in French with potatoes and tomatoes?

Required Ingredients:

medium-fat pork - 800 g;
potatoes (preferably with an average starch content) - 4-5 tubers (not very large);
onions - 2-3 pcs. (moderately large);
red tomatoes - 3-4 pcs.;
mayonnaise (preferably homemade) - 200-250 g;
hard cheese - 150-200 g;
salt, a mixture of ground peppers - to taste;
Provence herbs (basil, oregano, thyme - a mixture or your choice) - 1 tsp;
bay leaf - 1-2 pcs. (optional).

Step by step preparation:

Cut all the components of the dish as thinly as possible so that all layers are well baked in the oven. Chop the onion in half rings, the tomatoes in semicircles, and the potatoes in circles. Put the chopped potatoes in a deep bowl and pour salted water over it. Let it stand while you prepare the meat.
Cut boneless pork into portions about 1-1.5 cm thick. It is advisable to use not too fatty meat. Since it will be cooked under a layer of cheese and vegetables, the fat will not have time to completely melt out of it. Ideal tenderloin, neck, fillet (thin edge), as well as carbonate. A ham or shoulder blade can turn out to be a little tough, but also juicy and tasty, the main thing is to cut and beat off correctly. Lightly cover the meat layers through the film, sprinkle with salt, pepper, dried herbs.

Grate the cheese. Set aside a couple of handfuls, and mix the rest with mayonnaise. Add a little (2-3 tablespoons) clean cold water, mix.

Grease a large baking sheet with oil, spread about half of the potatoes on it (strictly in 1 layer!), Sprinkle with part of the onion.

Then - a layer of meat and tomatoes. Season with herbs, put a bay leaf.

Distribute another potato layer over the tomatoes, put the remaining onion, sprinkle with pepper and salt.
Pour cheese-mayonnaise sauce on top, smooth the surface. Send a baking sheet with potatoes, meat and vegetables to a preheated oven. Cook at 180 degrees for 35-45 minutes (be guided by the characteristics of your oven). A few minutes before the expected readiness, sprinkle the dish with the previously set aside cheese, bake until it melts.

https://www.youtube.com/watch?v=F4WtXyPGMpM

Serve divided into portions.

Juicy pork shoulder (ham, carbonate, fillet) in French with tomatoes, mushrooms and cheese

List of required products:

pork fillet (you can also take carbonate, boneless ham or other part of the carcass) - 600 g;
fresh champignons - 2-3 pcs.;
tomato - 1 large or 2 medium;
cheese (any hard or semi-hard variety) - 120-160 g;
onion - 1-2 pcs. small size;
mayonnaise - 3-4 tbsp. l.;
a little deodorized sunflower oil - to lubricate the form;
pepper, salt - to taste (a few pinches).

How to do:

The oven can be immediately turned on 180 degrees, let it warm up while you prepare the main components. Meat clean, wash, be sure to dry. Cut into portions (perpendicular to the fibers) up to 15-20 mm thick. Beat the pork on both sides with a kitchen mallet. When beating, it is advisable to wrap the blanks with food-grade polyethylene - it will turn out cleaner and more accurate. Grate with salt and pepper.

Transfer to a baking sheet, after applying a thin layer of oil on it.

Lubricate the pork with mayonnaise. For juiciness, put a slice of tomato and a thin circle of pepper on each piece.

Then evenly distribute the plates of champignons, sliced \u200b\u200bcheese (can be grated on a coarse grater). Layers of tomatoes and cheese can be repeated.

By this time, the oven is most likely hot enough. It's time to send a baking sheet with meat into it. Bake until cheese is golden brown and pork is cooked through. This usually takes 30 to 40 minutes.

Serve the dish exceptionally hot until the cheese has hardened and become “rubber”.

Juicy pork with slices of champignons under a cheese crust - awesome French-style meat

To prepare 4 servings you will need:

pork (pulp) - 600 g;
fresh champignons - 100-150 g;
garlic - 2-3 cloves;
mayonnaise - 3-4 tbsp. l.;
salt, spices - to taste;
odorless sunflower oil - 1 tsp (to grease the baking sheet);
hard cheese - 120 g.

How will we cook:

Washed and dried with a paper towel, cut the meat into portioned pieces, beat well with a hammer.

Season with pepper, salt, spread in a single layer on a greased baking sheet.

Wash mushrooms, if heavily soiled, clean. Finely chop the mushrooms and put them on the meat. Lubricate the mushroom plates with mayonnaise, sprinkle with chopped garlic, a small pinch of fine salt.

Put the cheese on the mushrooms, after cutting it into thin rectangles or rubbing it with a coarse grater.

Put the dish in the oven, preheating it to the average "working" temperature (it can be different in different ovens, most often it is 180-190 degrees). Estimated baking time is 35-40 minutes.

The dish can be considered ready when the cheese layer turns into a ruddy appetizing crust. You can make sure the pork is ready by piercing it with a knife. If the juice is clear, without any admixture of blood, the meat can be removed from the oven.

Meat in French with vegetables (tomatoes, onions) and soy sauce - cooking step by step

Required products, their quantity:

meat (pork, pulp) - 600 g;
onions - 1-2 pcs.;
tomato - 1-2 pcs.;
soy sauce - 1 tsp;
teriyaki sauce - 1 tsp. l.;
odorless sunflower oil - 1 tbsp. l.;
ground paprika, black pepper, seasoning for barbecue - to taste;
salt - a small pinch;
mayonnaise - 70-100 g;
hard cheese - 100-120 g.

Cooking method - step by step:

For this recipe, you can take almost any part of the pork carcass - the neck, ham, shoulder. The meat will be soaked with marinade, and therefore it will turn out very juicy, fragrant. Of course, from the loin, sirloin, tenderloin or carbonate will come out no worse. Pork must be cut into thin slices, beat them with a special hammer. Prepare the marinade by mixing teriyaki and soy sauce, oil, a pinch of spices each. Salt is not needed here because of the salty taste of the sauce. Mix everything thoroughly.

Lubricate the pieces of meat on both sides with the resulting marinade using a culinary brush.

Leave on for 20-30 minutes room temperature. While you can cut the vegetables into circles. Salt onion, pepper, mix.
Place the marinated pork on a baking sheet lined with foil or baking parchment. Lubricate with mayonnaise.

Sprinkle onions on top, arrange tomato slices.

Bake in a preheated oven for 20-25 minutes (at 180 degrees). Then take it out, sprinkle with grated cheese, send it back to bake for 10-15 minutes, until the cheese is melted.

A simple recipe for French-style potatoes, cooked in the oven, with pork (with photo)

What is needed for cooking:

potatoes - 800 g;
pork (pulp) - 300-400 g;
salt, pepper, seasoning for potato dishes - to taste;
mayonnaise - 4-6 tbsp. l. (how much you love, how much will leave);
onions - 2-3 small heads;
cheese - 100-120 g (more is possible, less is not desirable).

Cooking order:

Cut and beat the meat, rub it with salt, freshly ground pepper. You can also use other spices that are combined with pork, in small quantities.

Cut the onion into half rings, while set aside. Peel the potatoes, cut into semicircles about 2-3 mm thick. Put the chopped potatoes in a deep bowl, add a couple of pinches of salt to it, a little pepper, about 1 tsp. seasonings, mix well.

On a baking sheet (lay or grease) put a layer of meat. Sprinkle it with onions, grease with mayonnaise (not too plentiful).

Then send all the potatoes into the mold, flatten. Apply a mayonnaise mesh to the potatoes, and then spread the sauce over the entire surface with a spoon. Cover with foil, bake the dish until the potatoes are ready at 180 degrees (put in a hot oven). This will take about 40 minutes.

Remove the foil, sprinkle the potatoes with grated cheese, return to the oven for another 10-15 minutes.

Serve the finished dish immediately, putting potatoes and meat in each serving.

Baked "French" pork chops with pineapple, cheese and mustard

You need to take:

boneless pork - 600 g;
canned pineapple (can be fresh) - 300 g;
onions - 1-2 onions;
mayonnaise - 2-3 tbsp. l.;
ready-made mustard - 1 tsp. (taste);
hard cheese - 150 g;
a mixture of ground peppers - a large pinch;
table salt, fine - 2-3 pinches.

How to cook:

Cut a whole piece of pork from any part of a pork carcass with an average fat content into slices up to 2.5 cm thick. It is good to go through them with a chops mallet.

Onion (or a couple, if you like a lot of crispy onions) cut in half, and then finely chop each half.

Put the meat in a bowl, add mayonnaise and mustard, salt, a little pepper, mix well. If you have time, marinate for 30-40 minutes, or immediately start baking in the oven.

Put the prepared meat in the form. Put an onion on it.

Then cheese, cut into plates (coarsely grated) and pineapples (you can use rings or cubes, canned food or fresh fruit). These layers can be swapped if you like a slightly toasted cheese crust. Otherwise, the cheese layer will turn out soft, it will stretch.

After heating the oven to 180-190 degrees, send a baking sheet with the workpiece into it for 30-40 minutes (depending on how thinly you cut and beat off the pork). Serve the prepared dish to the table until it has cooled down.

How to bake "meat in French" from minced pork - an interesting recipe with potatoes and onions

To prepare 4 servings of the dish you will need:

minced pork - 400 g;
potatoes - 4 pcs. (medium sized tubers);
onions - 2 small heads;
sweet pepper (optional) - 1 pod;
fresh garlic - 1-2 teeth;
hard cheese - 120 g;
ground sweet paprika, pepper, salt;
mayonnaise - about 4 tbsp. l.

Step by step cooking instructions:

Peel potatoes and onions, remove seeds from peppers. Cut the potatoes into circles (the thinner the better), the onion into rings, the pepper into strips.

Add garlic, passed through a press, salt and pepper to the minced meat, mix well.

Put a layer of potato circles in a heat-resistant form, sprinkle with salt, paprika, grease with mayonnaise.

Distribute the minced meat over the potatoes, sprinkle with onions and peppers, pepper, salt, and again smear with mayonnaise.

Then another layer of thinly sliced potatoes.

Cover it with cheese.

If the onion is left, you can pour it into the mold last. Cover the mold with foil. Bake in a preheated oven. The recommended temperature is 180 degrees, the time is 50-60 minutes (depending on the thickness of the cut products, the layer of minced meat, etc.). Take out the form, check the potatoes for readiness. If soft - put back in the oven for another 7-10 minutes, until browned. If the potatoes are damp, cover the dish with foil, bake until tender.

It is better to use low or medium fat pork. If there is too much lard in a piece, it will not have time to melt, since the meat will be “hidden” under a layer of cheese and vegetables.
All ingredients should be cut as thinly as possible and laid out in one layer - so the dish will cook faster and not be raw inside.
If the cheese is starting to burn on top and the meat isn't done yet, cover the baking sheet with foil.
Mayonnaise, traditional in Russian cuisine, can be replaced with a mixture of sour cream or mustard or classic French bechamel sauce - you get a less high-calorie option.
If the meat is prepared in French with the addition of mushrooms, they can first be fried in a small amount of oil.
Between the layers of the dish, you can put thin circles of pickled cucumbers - it will turn out very piquant, tasty, juicy.

Bon appetit!

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

The cooking technique is extremely simple. First you need to lightly beat the steaks and chop the vegetables, and then lay all the ingredients on a baking sheet, which will take a few minutes. All that remains is to send it to 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 fatty layers, is ideal. Of course, the neck is more high-calorie than the ham, but it is very soft and juicy, and the fat is guaranteed not to let the meat dry out. Cook exactly as described step by step recipe with a photo, and your pork under a cheese-mayonnaise “coat” will turn out incredibly tasty! Be prepared to be asked for more!

Ingredients

pork 600 g
onion 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 French pork meat

I cut the meat into portions, across the grain. The optimal thickness is about 1.5 centimeters. If cut too thin, the pork can be dry.
Then I beat off each piece with a mallet. But without fanaticism, we are faced with the task of softening the fibers, making the pieces flatter and approximately the same thickness, and not beat the meat to holes.
I salted the chops on both sides and laid them out on a baking sheet, pre-oiled. Pieces should be located at some distance from each other.
I peeled two medium onions and cut into thin rings (or half rings). She laid it on top of the meat and smeared it with mayonnaise. Onions will give the meat a special juiciness and flavor. And when baking, mayonnaise will combine with cheese, due to which the meat will acquire a beautiful hat - a business card of meat in French. Unfortunately, homemade mayonnaise will not work, because with high temperature it will inevitably fall apart. Therefore, choose a high-quality store-bought sauce that is high in fat (“salad” or “diet” will not work). Or you can make bechamel sauce, it will turn out delicious and not so harmful.
I cut the tomatoes into circles. Divided into each serving and peppered. I like meat in French with tomatoes, it turns out especially juicy and with a characteristic sourness. But if you don't like it, you can leave them out. Then just lightly pepper the meat to make it more aromatic and spicy, you can add some more spices, for example, a mixture of Italian herbs.
I topped each serving with shredded cheese. It is desirable that the “cap” be high, then when baking, the cheese will melt for a long time, and will not immediately dry out and burn.
I baked pork in French in a preheated oven at 170-180 degrees for 40 minutes, at an average 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. The first 30 minutes you can not even look into the oven, but then make sure that the cheese crust does not start to burn (if necessary, you can cover with foil).

When the French-style pork is ready, it remains to put the meat on portioned plates and serve. Can be supplemented with any side dish you like, most often served mashed potatoes or fig.

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-style meat in a frying pan. So it was for a long time, until the oven appeared. Since that time, 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 use it to this day. Now, however, I do not often cook this dish, more on the festive table. Today I propose to cook meat in French from pork.

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

Pork cut into slices 7-8 mm thick. I used carbonade.

Cut the onion into half rings and marinate in a mixture of water and vinegar, with the addition of 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.

Lightly grease a baking dish with sunflower oil and spread half of the pickled onion over the bottom.

Put the pork overlapping, covering the onion.

Lay the remaining onion on top. Mix sour cream with soy sauce and grease the top of the dish.

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

Serve French-style pork meat with any side dish or fresh vegetables.

Bon appetit!

The main ingredient of meat in French is pork, which is complemented by onions, tomatoes, potatoes and cheese. To date, there are many variations of cooking this dish in the oven: with pork neck, ham, tenderloin and pineapple. Also, French-style meat is baked from steaks. To cook this dish correctly and tasty, you need to follow the advice of experienced chefs.

Ingredients:

pork tenderloin - 400 g;
onion - 3-4 pcs.;
mayonnaise - 120 ml;
hard cheese - 80 g;
salt - 0.5 tsp;
ground allspice - to taste;
vinegar - 50 ml;
cold water - 150 ml.

Cooking method:

Readiness is checked with a match, if it easily enters the meat, then it can be removed.

With pork neck

Ingredients:

pork neck - 600 g;
onion (small) - 3 pcs.;
potatoes - 5-6 pcs.;
medium tomatoes - 3 pcs.;
semi-soft cheese - 200 g;
olive oil - 3 tbsp. l.;
salt - to taste;
ground black pepper - 1 tsp;
seasoning "Oregano" - a pinch;
mayonnaise - 100 g;
kefir or milk - 50 ml.

Cooking:

1. Rinse the pork neck in cold water. So that all the liquid is glass, leave the meat in a plate for 10 minutes. You can also dry your neck with paper towels.
2. Cut the meat into steaks, their thickness should be 1 cm, you need to cut across the fibers.
3. Cut the surface of the pork on both sides with a fine mesh knife, salt, pepper, sprinkle with oregano and brush with olive oil. Put the meat in a separate container and leave it for half an hour so that it brews and is well saturated with spices.
4. Mix mayonnaise with milk or kefir, add ground pepper and a small amount of salt.
5. Peel the onion from the husk and peel the potatoes. Cut vegetables into thin rings.
6. Wash the tomatoes, peel them from the stalk and cut into thin circles.
7. Grind hard cheese on a coarse grater.
8. Grease a baking sheet with oil and put potato rings in it, sprinkle with salt. Spread a layer of onion rings on top.
9. Spread the pork steaks over the onion layer. Lay out the slices of tomato, and then sprinkle with cheese.
10. Top the dish with sauce and send to the oven, heated to +180 degrees.

With mushrooms

Required Ingredients:

pork - 600 g;
onion - 2 pcs.;
tomato - 1 pc.;
mushrooms - 300 g;
hard cheese - 100 g;
cream - 200 ml;
salt - 1/2 tsp or to taste;
vegetable oil for greasing the pan - 1-2 tbsp. l.;
black pepper - a pinch;
greens - a bunch.

Cooking steps:

1. Cut the pork into steaks, the width of which is 1.5 cm. Beat off the resulting meat pieces.
2. Peel the onion from the husk, rinse under running water and chop into rings.
3. Wash the tomato and cut it into circles. Finely grate the cheese.
4. Wash the mushrooms and cut them as small as possible. It is allowed to use champignons, russula, boletus, white.
5. Lubricate the pan with oil and heat it over low heat. Put the steaks in it and fry them on both sides until golden.
6. After the meat is cooked, reduce the fire, and salt the surface of the meat, add mushrooms and onions.
7. Place tomato rings on the onion layer. Add salt. Cover the pan with a lid and cook the dish for 45 minutes.
8. If there is not enough water in the pan, you need to add it and continue to simmer.
9. After 45 minutes, remove the lid from the container and cook the meat without it so that all the moisture has evaporated. Make fire stronger.
10. When there is no liquid left in the pan, you need to pour in the cream, add pepper and a small amount of salt. Sprinkle the top with cheese. Simmer over low heat for 20 minutes.
11. Before serving, decorate it with finely chopped herbs.

with pineapple

Ingredients:

pork (loin or pulp) - 600 g;
canned pineapple rings - 8 pcs.;
mayonnaise - 8 tbsp. l.;
onions - 3 pcs.;
hard cheese - 200 g;
salt - to taste;
ground black pepper - to taste.

Steps of preparation:

1. Cut the pork into small portions. Remove the pineapple rings from the tin and dry from the syrup.
2. Cut the onion into rings or half rings. Beat each piece of meat, then salt and pepper.
3. Put the onion in a baking dish, place the meat pieces on it, and grease their top with mayonnaise.
4. Place pineapple rings on top of the pork, they must also be greased with mayonnaise.
5. Grate coarsely hard cheese and fill it with meat with pineapple.
6. Preheat the oven to +180 degrees and place a baking sheet with the contents in it for 45 minutes. The form does not need to be covered with a lid and foil.

Under the "fur coat" with eggplant

Components:

pork - 500 g;
onion - 2 pcs.;
large tomato - 1 pc.;
eggplant - 1 pc.;
potatoes - 4 pcs.;
sour cream - 100 g;
mayonnaise - 2 tbsp. l.;
cheese "Russian" - 100 g;
salt with herbs - to taste;
ground black pepper - to taste;
parsley - to taste;
dill - to taste;
carrots - 1 pc.

Step by step preparation:

1. Cut the meat into cubes, also chop all the vegetables needed for the "fur coat".
2. Transfer the pork to a shallow plate, salt, pepper, grind the spices thoroughly and put the pieces on a baking sheet greased with sunflower oil.
3. Place diced onion and chopped carrots on top of the meat.
4. Cut the eggplant into cubes and sprinkle the carrot layer with them.
5. Sprinkle with finely chopped herbs.
6. Peel the tomatoes, cut and salt them.
7. Put the tomatoes in a baking sheet. Lubricate the dish with mayonnaise and sour cream.
8. Grate the cheese with small straws and sprinkle the top with it.
9. Preheat the oven to +200 degrees and place a baking sheet with meat in French style with pork in it for 50 minutes.

in foil

What to cook from:

pork - 500 g;
potatoes - 3-4 pieces;
bulb - 1 pc.;
carrots - 1 pc.;
sour cream - 100-120 g;
cheese - 150 g;
vegetable oil - 1-2 tbsp. l.;
salt - 1 pinch;
pepper - 1 pinch.

How to cook:

1. Wash the pork, dry it with a paper towel and cut into medium-sized pieces.
2. Gently beat the meat with a hammer. If it turned out to cut the pork too thin, then it must be covered with cling film.
3. Wash potatoes and cut into circles.
4. Peel the onion from the husk and chop it into half rings or thin rings.
5. Peel the carrots and finely grate.
6. Lubricate a sheet of foil with vegetable oil and put a layer of potatoes on it, salt and pepper.
7. Rub the chops with salt and ground pepper. Lay on top of potatoes.
8. Put all vegetables on pork chops and pour sour cream on top.
9. Grind the cheese on a medium grater and sprinkle the dish with it.
10. Wrap the meat in French in foil and place in an oven preheated to +200 degrees. The dish will be ready in 45 minutes. Before serving it on the table, you can sprinkle it with finely chopped greens.

With potato

Ingredients:

pork - 500 g;
onions - 2 pcs.;
potatoes - 500 g;
salt, ground pepper and spices (optional) - to taste;
vegetable oil - 2 tbsp. l.;
sour cream - 100 g;
mayonnaise - 100 g;
cheese - 150 g.

Cooking:

1. Peel the potatoes, rinse and cut into circles, the thickness of which should be 5 mm.
2. Peel the onions from the husk and chop into half rings. It is impossible to cut into very thin pieces so that the onion is felt in the finished dish.
3. Cut the meat into slices 1 cm thick.
4. Spread the meat on the board, add salt, pepper, cover with cling film or a plastic bag, beat off a little. However, this must be done carefully so that the pieces do not tear. Flip the pork on the other side and repeat the steps.
5. Place the meat in a baking sheet, grease it with sour cream and mayonnaise? sprinkle with spices, leave to marinate.
6. Fry the potatoes in a pan until half cooked.
7. Put the chopped onion on top of the meat, and place the potatoes on it.
8. Lubricate the top layer of the dish with sauce and sprinkle with finely grated cheese.
9. Bake in the oven for 45 minutes.

With tomatoes

What to cook from:

pork - 400 g;
tomatoes - 200 g;
hard cheese - 70 g;
onion - 100 g;
mayonnaise - 100 g;
vegetable oil - 3 tbsp. l.;
salt - 0.5 tsp;
ground black pepper - 3 pinches;
greens - for decoration.

Cooking:

1. Wash the pork, wipe it with napkins. Cut the meat into slices, beat off, add pepper, salt.
2. Cut the onion into half rings, and the tomatoes into circles so that they retain their beautiful shape.
3. Lubricate the baking dish with vegetable oil and place the meat in it.
4. Put onions and tomatoes on meat pieces.
5. Finely grate the cheese and sprinkle it with pork, add chopped greens. Drizzle meat with oil.
6. Pour the pork with mayonnaise and bake in the oven for 40 minutes at +200 degrees.

With onions and cheese

Ingredients:

pork - 500 g;
onions - 1-2 pcs.;
salt - 1 pinch;
pepper - 1 pinch;
cheese - 150 g;
mayonnaise - to taste.

How to cook:

1. Wash and dry the meat from excess moisture. Cut into even pieces.
2. Beat the pork with a special hammer, first on one side, and then on the other.
3. Lubricate a baking sheet or baking dish with oil. Fold the pork pieces in half to make it juicy.
4. Add salt, ground pepper. You can also use various spices for meat. Peel the onion and chop into rings. Spread over meat.
5. Spread mayonnaise over the pork, preheat the oven to +180 degrees and send the form into it for 15 minutes.
6. Sprinkle the dish with grated cheese on top and put the meat in French again in the oven and bake until done.
7. Can be served when a golden crust appears.

Steak

Ingredients:

steak - 2 pcs.;
olive oil - 1 tsp;
salt - 1 pinch;
pepper - 1 pinch;
red dry wine - 3 tbsp. l.;
dried herbs - 1 pinch
dried garlic - 1 pinch.

How to cook:

1. Rinse the meat under running water and dry it from moisture.
2. Pour a small amount of olive oil into the pan and spread it over the surface of the container with a silicone brush. Heat up the pan on the stove.
3. Fry the steak over medium heat for 5 minutes, add salt, pepper and dried garlic.
4. Turn the steak over and fry again.
5. Pour in dry wine and add dried herbs.
6. In the process of cooking meat, pour over it with juice that will stand out.
7. To make the flavor of the dish more intense, add 3 whole cloves of garlic, also mustard grains.

With vegetables

Recipe Ingredients:

potatoes - 6 pcs.;
tomato - 1 pc.;
onion - 2 pcs.;
pork - 400 g;
parmesan cheese - 70 g;
sour cream - 150 g;
garlic - 1 clove;
mustard - 2 tbsp. l.;
salt - 3 pinches;
sugar - 2 tsp;
ground black pepper - to taste;
parsley - to taste;
sunflower oil - 2 tbsp. l.

Cooking:

1. Rinse the pork, dry it from excess moisture and cut into 4 pieces. Each carefully beat off first on one side, and then on the other and grate with finely chopped garlic, sprinkle with salt, ground black pepper.
2. Peel potatoes, rinse with water and chop into circles 3 mm thick. Put the potatoes in salted boiling water and cook for 5 minutes until the water boils.
3. Wash the tomato and cut into slices.
4. Peel the onion from the husk, wash it and cut into squares.
5. Fry the prepared tomato and onion in oil (sunflower) until fully cooked.
6. Combine sour cream with mustard, add a small amount of salt and sugar. To stir thoroughly.
7. Coarsely grate the parmesan.
8. Take the foil, grease it with sunflower oil.
9. Put 1/4 of the potato in the middle.
10. Place a piece of beaten pork on potatoes, pour mustard and sour cream sauce (1 tbsp.), Distribute the sauce over the meat.
11. Put 1/4 of the roasted vegetables on top of the meat, pour over a small amount of sauce and sprinkle with cheese.
12. Bend the opposite edges of the foil and make a boat shape. You will only get 4 pieces.
13. Place all the boats on a baking sheet in the oven, heated to +220 degrees, bake for 45 minutes.
14. Sprinkle the dish with chopped herbs and serve.

From the tenderloin

Ingredients:

pork - 500 g;
onion - 4-5 pcs.;
mayonnaise - 300 g;
hard cheese - 300 g;
ground black pepper, salt - to taste;
vegetable oil - for frying.

Cooking process:

1. Rinse the pork, wait until it dries, and cut it into 1 cm thick plates. Beat off the meat pieces.
2. Salt and pepper each layer of chopped meat. Transfer the pork to a plate and leave for 25 minutes to marinate.
3. Peel and wash the onion, cut it into half rings.
4. Heat the vegetable oil in a frying pan and fry the chopped onion on it until soft.
5. Coarsely grate chilled cheese.
6. Cover a baking sheet with parchment paper, which must be greased with oil, put pieces of meat on it, and fried onions on top.
7. Sprinkle mayonnaise generously with meat and onions.
8. Sprinkle the dish with grated cheese and send it to the oven, preheated to +180 degrees, for 25 minutes.

From pork ham

Ingredients:

pork - 600 g;
onions - 2 pcs.;
fresh tomatoes - 2 pcs.;
hard cheese - 200 g;
mayonnaise - 2 tbsp. l.;
salt and pepper - to taste;
oil - for greasing the baking sheet.

Cooking method:

1. Cut the meat into small pieces along the grain.
2. Beat each with a kitchen hammer.
3. Salt the meat on both sides and place on a baking sheet, which should first be greased with oil.
4. Peel 2 onions and chop them into rings, place them on top of the pork and grease it with mayonnaise.
5. Slice the tomatoes. Distribute them over each piece of meat and pepper.
6. Sprinkle with grated cheese.
7. Bake the dish in the oven, heated to +180 degrees, for 40 minutes.

To cook juicy and appetizing pork meat in French, you must follow the advice of experienced chefs:

No. p / p	Adviсe
1	It is recommended to bake meat in the oven for 45 minutes and at a temperature of +180 degrees
2	For cooking, you can use pork neck, ham, loin
3	The selected piece of meat must be uniformly colored
4	The fillet should be firm and not flabby, indicating freshness.
5	Before cooking the meat, it is necessary to rinse, dry and remove the veins.
6	It is recommended to cut the fillet across the fibers so that the meat does not deform
7	You can beat off pork not only with the help of a special hammer, but also with the back of a kitchen knife. In order not to stain the kitchen with meat juice, it is necessary to wrap the pieces of pork in cling film

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Meat hot dishes are the main component of the diet of a modern person. Juicy and nutritious pork, complemented by savory onions and a cheesy crust, called meat in French, is perfect for any table. How to cook it and what does the original recipe look like?

How to cook French pork meat

For some unknown reason, chefs have given this name to any meat that is baked under a cheese cap, although most of these recipes have nothing to do with French cuisine. Who is actually considered the founder of such an appetizing and beautiful dish is unknown, but the recipe quickly gained popularity. Today, almost every housewife knows how to cook meat in French from pork, because the technology is simple:

The meat is cut across the fibers, beaten off, seasoned with spices.
The onion is cut into rings, laid out over the meat.
Top with a thick layer of grated cheese and mayonnaise.

Which pork is best for meat in French

If the Oryol veal is considered the ancestor of this dish, any fatty meat is not recommended for it, so professionals are skeptical about the use of pork. It is important not to make a mistake with it, because a piece that is too lean will remain dry, and a piece that is too fatty will become almost “porridge” due to other products. What kind of pork to take for meat in French? Professionals recommend loin or neck as the most balanced in structure. A tenderloin or ham works well, but examine it for juiciness.

How much to cook

This meat is baked for a long time and requires the correct temperature to maintain juiciness. Initially, you need to bake at 180 degrees for about 25-30 minutes, after which you can increase the temperature to 200 degrees and wait for a clear cheese crust to appear, as in the culinary photos. How long pork is cooked in the oven can only be said approximately - without prior heat treatment, this is an hour. If it was initially fried - 35-40 minutes.

French pork recipe

The housewives, interpreting the understanding of this dish in their own way, managed to create hundreds and thousands of different options for its preparation. Each French pork recipe discussed below is original - the method of baking, the set of spices and complementary products, the sauce, the processing method. Find one that suits you, or create your own.

In the oven

The classic recipe looks so that each housewife can make her own changes, refine the dish as she wants. Only basic spices, a little sour cream, viscous cheese. This tender, herb-flavoured French-style pork is the perfect accompaniment to any vegetable salad or saffron brown rice side dish.

Ingredients:

pork loin - 500 g;
bulb;
bunch of parsley;
mozzarella - 200 g;
sour cream - 2 tbsp. l.;
thyme, marjoram, salt.

Cooking method:

Wash the loin, cut into plates. Salt, rub with herbs.
Chop the onion into rings, distribute over the pork.
Cover with grated large mozzarella, pour sour cream. Sprinkle with chopped parsley. Bake at 190 degrees for 45-55 minutes.

With mushrooms

The highlight of this recipe is the method of baking: no oven, no slow cooker. Juicy, nutritious French-style pork with mushrooms will be cooked using a microwave oven. Even if it lacks complex features, you can treat yourself to a quick hot meal. By reducing the work time, the recipe can help out when random guests appear.

Ingredients:

pork - 350 g;
mushrooms - 150 g;
bulb;
mayonnaise - 2 tbsp. l.;
clove of garlic;
butter;
hard cheese - 40 g.

Cooking method:

Lubricate the form with oil, fill with pork pieces. Salt them.
Top with grated garlic, chopped mushrooms, onion rings.
Drizzle with mayonnaise, sprinkle with grated cheese.
Cover the form. At 850 W, cook for 25-30 minutes.

With tomatoes and cheese

Delicious taste, incredible look, amazing aroma and ease of preparation - this is the perfect recipe for lovers of simple, but always spectacular dishes. Juicy French-style pork with tomatoes and an exotic addition represented by canned pineapple is even worthy of a royal table. For dressing, it is recommended to take sour cream.

Ingredients:

pork - 1 kg;
tomatoes - 3 pcs.;
canned pineapple slices - 200 g;
hard cheese - 300 g;
sour cream - half a glass;
spices, salt.

Cooking method:

Cut the pork into wide pieces. Beat off, salt, grate with spices.
Cover with tomato slices, top with pineapples.
Sprinkle with grated cheese, pour sour cream.
Cook at 180 degrees for 45 minutes, after another quarter of an hour at 200 degrees.

with potatoes

A delicious and quick weekday lunch or a festive dinner is easy to make if you use this baked meat recipe. Simple ingredients, short algorithm of actions. Pork in French with potatoes has a twist - 2 types of cheese: soft will stretch if served hot, and hard will create a beautiful crispy brown crust.

Ingredients:

pork - 750 g;
potatoes - 420 g;
onions - 2 pcs.;
soft cheese - 200 g;
mustard - 1 tbsp. l.;
hard cheese - 200 g;
salt pepper;
bunch of greens.

Cooking method:

Cut peeled potatoes into slices. Arrange on a baking sheet, salt.
Wash pork, cut thinly. Spread over the potato layer. Salt, pepper.
Place onion rings, mustard, soft cheese on top.
Bake for half an hour. After adding grated hard cheese, greens. Cook another 15-20 minutes.

In a slow cooker

Not only the oven is capable of baking meat interestingly and tasty - other kitchen appliances also do a good job of this task. Fragrant juicy French-style pork meat in a slow cooker is not as fried as it would be with an oven, but very tender and even without mayonnaise it is not at all dry. You can use any recipe - the main thing is to set the mode correctly.

Ingredients:

pork - 400 g;
carrot;
vegetable oil;
cheese - 140 g;
spices, salt.

Cooking method:

Wash the meat, cut into slices, beat off, salt.
Cook in the “baking” mode, lubricating the multicooker bowl with oil, 25 minutes.
Chop the onion into rings, grate the carrots coarsely. Do the same with cheese.
Spread over the meat first onion, then carrots and cheese. Add spices, pour a glass of water.
Cook pork in French for another half an hour on the same mode.

Chops

Professionals recommend serving such a dish in portions, and preparing it for a festive table or for a large company as a hot appetizer. Tender French-style pork chop with a crispy egg and sour cream casing is not a diet recipe, but it is impossible to resist it. If desired, you can add chopped greens to the batter, or make it in milk.

Ingredients:

pork - 550 g;
eggs 1 cat. - 3 pcs.;
sour cream - 3 tbsp. l.;
flour - 55 g;
oil;
cheese - 200 g;
salt, spices.

Cooking method:

Wash the pork, cut into wide pieces, beat off, salt.
Mix eggs with flour, spices and sour cream with a blender.
Dip the pieces alternately in this mass, spread on a hot frying pan. Fry until crispy.
Arrange them on a baking sheet, cover with onion rings and grated cheese. Bake at 190 degrees for 35 minutes.

Pork neck in French

This recipe is closest to the "veal in Orlovsky", which supposedly became the ancestor of today's pork in French. For the dish, fresh champignons were used, and the composition was poured with a classic Bechamel sauce, consisting of butter with milk and nutmeg. The pork neck recipe in the oven, explained step by step, will quickly become your go-to.

Ingredients:

pork neck - 1 kg;
mushrooms - 300 g;
potatoes - 5 pcs.;
onions - 3 pcs.;
nutmeg;
cream 20-25% - a glass;
butter - 50 g;
flour - 2 tbsp. l.;
hard cheese - 170 g;
salt pepper.

Cooking method:

Wash the neck, dry with napkins. Cut into layers, beat off. Salt, pepper.
Make the sauce: melt the butter, add the cream, stir in the flour and a pinch of nutmeg. Cook until thickened.
Chop the onion into rings, potatoes and mushrooms into round thin slices.
Put potatoes on a parchment-lined baking sheet, top with pork, onions, mushrooms. Pour in the sauce.
Bake the pork neck in French for about an hour at 190 degrees.
Sprinkle with grated cheese, cook for another 10-12 minutes.

in a frying pan

The classic recipe for this dish involves baking foods in the oven, but French-style pork in a pan turns out no worse, only a lid is required. In the photo, the result looks different than in the oven - there is no cheese crust, the meat is more stewed than baked, but the taste is just as wonderful. It is advisable to take a cast iron pan.

Ingredients:

pork tenderloin - 800 g;
onion - 2 pcs.;
sour cream - a glass;
vegetable oil;
hard cheese - 200 g;
seasonings.

Cooking method:

Grease the bottom of a thick frying pan with oil. Arrange onion rings very tightly on it.
From above, also distribute the pork meat cut across the fibers.
Salt, season, cover with sour cream. Add 1/3 cup of water.
Sprinkle with grated cheese, cover.
Cook on low power (30%) for about 1.5-2 hours.

cutlets

This recipe was invented by the housewives, who did not have a whole piece of pork meat, and really wanted a French dish. Taste due to change appearance one of the components was not affected, so French pork cutlets are a worthy replacement for the classic version of the dish. If desired, you can make a combined minced meat using a little beef / poultry.

Ingredients:

minced pork - 700 g;
eggs 1 cat. - 2 pcs.;
breadcrumbs - 1 tbsp. l.;
ground pepper, salt;
vegetable oil;
cheese - 180 g;
mayonnaise - 2 tbsp. l.;
garlic cloves - 3 pcs.

Cooking method:

Salt, pepper the minced meat, combine with a beaten egg. Knead.
Divide into 10 parts, roll each into a ball, flatten. Roll in breadcrumbs.
Fry on both sides until crispy.
Coarsely grate the cheese, mix with mayonnaise and chopped garlic.
Spread this mixture on each cutlet. Send them to bake at 180 degrees for 35-40 minutes.

French baked pork - cooking secrets

After studying the above recipes with photos, you need to pay attention to a couple of nuances on how to cook the most delicious meat in French with pork:

Do not take pieces with yellowish fat - the dish will be spoiled.
Check the pork for elasticity - it should not sag under light pressure with your finger.
Juicy baked pork can only be obtained if it is beaten off. In the absence of a special wooden hammer, you can wrap each piece with cling film and tap on it with the back of a large knife.

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Pork in French - recipes with photos