French-style meat with cheese and tomatoes in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. Which part of pork should I choose? To make the dish juicy, take the fatter part of the pork - the shoulder blade or neck. In addition to pork, you can use any other meat. But remember that the cooking time will change. For example, beef will bake longer than pork, and chicken fillet or turkey less.

2. Step 2:

   

   Wash the meat thoroughly under running water. Dry with paper towels. If necessary, use a knife to remove the tendons and films. Cut a piece across the fibers into thin wide slices about 1 cm thick . Place the meat on a cutting board. Cover with a plastic bag or plastic wrap. This is necessary so that when beating off the splashes of meat juice do not fly in all directions. With a kitchen hammer, beat off each piece on both sides.

3. Step 3:

   

   Remove the film. Season the chops with salt and pepper. Sprinkle with paprika. Paprika can be replaced with ready-made spices intended for pork. Or pick up spices to your liking. Provencal herbs, basil, marjoram, oregano are suitable. If you have time, send the meat to the refrigerator for a couple of hours, let it marinate. It will be even tastier!

4. Step 4:

   

   Grease the baking dish with a small amount of olive or sunflower refined oil. Put the pork chops in one layer.

5. Step 5:

   

   Peel the onion from the husk. Thinly slice the onion into half rings. To prevent onion juice from getting into your eyes, rinse the knife with cold water. If you use a white or Crimean variety instead of onions, the taste of the dish will acquire a sweet note and will not be bitter at all.

7. Step 6:

   

   Choose ripe, juicy and dense tomatoes. Too soft fruits will be inconvenient to cut. Wash and dry them with paper towels. Remove the tails. With a sharp knife, cut the tomatoes into thin rings. Spread them on top of the onion. Fresh vegetables can be replaced with tomato sauce or even excluded from the recipe. But it will be tastier and juicier with them.

8. Step 7:

   

   Lightly brush the tomato layer with mayonnaise. To do this, cut off a small corner of the mayonnaise bag and squeeze a thin mayonnaise mesh onto the tomatoes. If for some reason you don't like mayonnaise, replace it with sour cream.

9. Step 8:

   

   Grate the hard cheese on a coarse grater. Sprinkle them generously with a layer of tomatoes. The more cheese you add, the tastier it will be. You can use varieties such as Russian, Edam or Adyghe. The main thing is that the product is of high quality, tasty and fragrant. In this dish, the cheese should be baked, so it's better to add it right away. But if you want it to just melt, add it 15 minutes before the end of cooking.

10. Step 9:

    

    Cover the cheese with a thick mayonnaise mesh. For future use, tape the corner of the package with the remaining mayonnaise and put it in the refrigerator.

11. Step 10:

    

    Turn on the oven 10 minutes before cooking. Preheat it to 180 degrees. Bake the meat in French for about 40-50 minutes. To make the meat better baked, and the cheese does not burn, cover the mold with foil. 15-20 minutes before the end, remove it. Bake until a delicious cheese crust forms. How to check the readiness of a dish? Pierce with the point of the knife in the middle. If the clear juice flows out, then it's ready. If the juice is pinkish, cook for another 10 minutes.