Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the chops, prepare the necessary ingredients. Pork can be taken ham or carbonate. The main thing is that it is convenient to cut into portions for beating. I will use pork ham. Choose meat that has not been frozen, otherwise after defrosting, all the juices will leave it and the chops will turn out dry.
Step 2:
Cut pork into portions, 1.5-2 centimeters thick.
Step 3:
To beat off, put a piece of meat on a board and cover with plastic wrap. Beat off the meat with a cooking hammer immediately on the film. The film will prevent the splashing of meat juice and the edges of the piece will not tear when beating. Thus, beat off all the pieces.
Step 4:
Prepare a baking tray. Cover it with cooking paper. Put the beaten meat on a baking sheet. Sprinkle all the pieces with a little salt and spices to taste. Ground black pepper can be used as a spice. You can also use something more fragrant, such as rosemary or basil.
Step 5:
Wash tomatoes and cut in half. Remove the tail. Then cut each half into slices.
Step 6:
Grate the hard cheese on a fine or medium grater. Place chopped tomatoes on each piece of chop and sprinkle liberally with grated cheese.
Step 7:
Put the baking sheet in the oven, preheated to 190 degrees, for 40 minutes. The finished dish will turn golden and the cheese will melt. Juice will be actively released from the meat and will smell very fragrant when baking. Be guided in the degree of cooking by your oven: that is, the cooking time may take more / less than 40 minutes.
Step 8:
Remove the finished chops from the oven, place on plates and serve to the table. They are great as an independent people. But, if desired, they can be supplemented with any side dish or fresh vegetables. Enjoy your meal!
Try to take meat so that there is a little fat for the juiciness of the finished dish. Or you can lubricate a little beaten meat, sour cream, mayonnaise or mustard.
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Help Article:
How to cook delicious in the oven according to someone else's recipes
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
