Chop in foil

1. Pork is washed, dried with a paper towel, cut into plates the size of a palm and about 3 cm thick.

2. Using a kitchen hammer, we beat off the meat, pre-covering it with cling film so as not to tear the fibers. The chipped piece should be no thicker than 1 cm .

3. Generously sprinkle the pieces of meat with lemon juice, sprinkle with ground black pepper and salt, cover with cling film and leave to marinate for half an hour.

4. My champignons, cut into large slices. Cut the ham into small pieces. Tomatoes are washed, cut into neat cubes. Garlic is cleaned, cut into thin plates.

5. Put all the prepared ingredients in a bowl, salt to taste, pepper, add thyme, mix.

6. Pour vegetable oil into a frying pan, heat over high heat, fry each chop on both sides until golden brown.

7. Prepare the foil for each chop, put the meat on each piece of foil, the filling on top of it, seal tightly.

8. Place the bundles on a baking sheet, pour water for 1 cm, send it to the oven preheated to 180 degrees, bake for 30 minutes.

We serve on the table with fervor-heat!

Eat to your health!