Recipe for cooking French pork in the oven. Meat in French. Recipes for cooking meat in honey and mustard marinade. Classic French pork with potatoes

Hot meat dishes are the main component of the modern person’s diet. Juicy and nutritious pork, complemented by piquant onions and a cheese crust, called meat in French, is ideal for any table. How to cook it and what does the original recipe look like?

How to cook pork in French

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. It is unknown who is actually considered the founder of such an appetizing and beautiful dish, but the recipe quickly gained popularity. Today, almost every housewife knows how to cook pork in French, because the technology is simple:

1. The meat is cut across the grain, beaten, and seasoned with spices.
2. The onion is cut into rings and placed over the meat.
3. Top with a thick layer of grated cheese and mayonnaise.

Which pork is better for meat in French?

If “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, since a piece that is too lean will remain dry, and a piece that is too fatty will become almost a “porridge” due to the rest of the ingredients. What kind of pork should I use for French meat? Professionals recommend the loin or neck as the most balanced in structure. Tenderloin or ham works well, but examine it for juiciness.

How much to cook

This meat takes a long time to bake and requires the correct temperature to maintain its 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 until a clear cheese crust appears, as in culinary photos. How long it takes to cook pork in the oven can only be said approximately - without preliminary heat treatment it is an hour. If it was initially fried - 35-40 minutes.

French pork recipe

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 baking method, the set of spices and complementary products, the sauce, and the processing method. Find one you like, or create one yourself.

In the oven

The classic recipe looks so that every housewife can make her own changes and modify the dish as she wants. Just basic spices, a little sour cream, gooey cheese. This tender French-style pork with a distinct herbal aroma complements any vegetable salad or a side dish of brown rice with saffron.

Ingredients:

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

Cooking method:

1. Wash the loin and cut into slices. Add salt and grate with herbs.
2. Chop the onion into rings and distribute over the pork.
3. Cover with coarsely grated mozzarella and add sour cream. Sprinkle with chopped parsley. Bake at 190 degrees for 45-55 minutes.

With mushrooms

The highlight of this recipe is the baking method: no oven, no slow cooker. Juicy, nutritious French-style pork with mushrooms will be cooked in the microwave. Even if it lacks complex functions, you can treat yourself to a quick hot dish. By reducing the operating 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:

1. Grease the pan with oil and fill with pieces of pork. Salt them.
2. Place grated garlic, chopped mushrooms, and onion rings on top.
3. Drizzle with mayonnaise and sprinkle with grated cheese.
4. Cover the form. Cook at 850 W for 25-30 minutes.

With tomatoes and cheese

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

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:

1. Cut the pork into wide pieces. Beat, salt, rub with spices.
2. Cover with tomato slices and pineapples on top.
3. Sprinkle with grated cheese and add sour cream.
4. Cook at 180 degrees for 45 minutes, then another quarter of an hour at 200 degrees.

With potatoes

A delicious and quick weekday lunch or holiday dinner is easy to make using this baked meat recipe. Simple ingredients, short algorithm of actions. French-style pork with potatoes has a twist - 2 types of cheese: the soft one will stretch if you serve the dish hot, and the hard one 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;
• a bunch of greenery.

Cooking method:

1. Cut the peeled potatoes into slices. Place on a baking sheet and add salt.
2. Wash the pork and cut it thinly. Spread over potato layer. Salt and pepper.
3. Place onion rings, mustard, soft cheese on top.
4. Bake for half an hour. Then add grated hard cheese and herbs. Cook for another 15-20 minutes.

In a slow cooker

It’s not just the oven that can bake meat in an interesting and tasty way – other kitchen appliances also cope well with this task. Fragrant, juicy French-style pork meat in a slow cooker is not as fried as it would be in the oven, but very tender and even without mayonnaise, 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:

1. Wash the meat, cut into slices, beat, salt.
2. Cook in the “baking” mode, greasing the multicooker bowl with oil, for 25 minutes.
3. Chop the onion into rings and grate the carrots coarsely. Do the same with cheese.
4. Distribute the onion over the meat first, then the carrots and cheese. Add spices, pour in a glass of water.
5. Cook the pork in French for another half hour at the same setting.

Chops

Professionals recommend serving this dish in portions and preparing it for a holiday table or for a large group as a hot appetizer. Tender French-style pork chop under a crispy egg-sour cream coating is not a diet recipe, but it’s impossible to resist. If desired, you can add chopped herbs to the batter, or make it with 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:

1. Wash the pork, cut into wide pieces, beat and add salt.
2. Mix eggs with flour, spices and sour cream in a blender.
3. Dip the pieces one by one into this mixture and place in a hot frying pan. Fry until crusty.
4. Place 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 that “Orlov-style veal” that supposedly became the ancestor of today’s French-style pork. Fresh champignons were used for the dish, and the composition was topped with classic Bechamel sauce, consisting of butter, milk and nutmeg. The recipe for pork neck in the oven, explained step by step, will quickly become your go-to recipe.

Ingredients:

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

Cooking method:

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

In a frying pan

The classic recipe for this dish involves baking the food in the oven, but French-style pork in a frying pan turns out just as good, you just need a lid. In the photo, the result does not look the same as 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 frying pan.

Ingredients:

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

Cooking method:

1. Grease the bottom of a thick frying pan with oil. Place the onion rings very tightly over it.
2. Also distribute the pork meat cut across the grain on top.
3. Salt, season, cover with sour cream. Add 1/3 cup water.
4. Sprinkle with grated cheese and cover with a lid.
5. Cook on low power (30%) for about 1.5-2 hours.

Cutlets

This recipe was invented by housewives who did not have a whole piece of pork meat, but really wanted a French dish. The taste was not affected due to the change in the appearance of one of the components, 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 some 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:

1. Salt and pepper the minced meat and combine with beaten egg. Knead.
2. Divide into 10 parts, roll each into a ball and flatten. Roll in breadcrumbs.
3. Fry on both sides until crusty.
4. Grate the cheese coarsely, mix with mayonnaise and chopped garlic.
5. Spread this mixture onto 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 bend under light pressure with your finger.
• Juicy baked pork can only be achieved by beating it. If you don't have a special wooden mallet, you can wrap each piece in cling film and tap it with the back of a large knife.

Video

It has become a very popular dish and, what is important, it has changed a lot over the years of its existence. Some chefs added some additional twists to its preparation. Others show imagination in ways of slicing products, adding or, on the contrary, reducing layers, while others simply swap them.

I would like to note that in different parts of our vast homeland, this dish has its own specific name, for example: home-style meat or captain’s meat, and if you take it in France itself, then there is something similar dish called Bekeoffe, but it is slightly different from classic in that it contains pears.

So, in today’s article, let’s take a detailed look at the recipes for preparing juicy and tasty French-style meat in the oven from pork with different ingredients, where each ingredient will complement each other like nothing else.

This dish will not only please the guests who come to you, but can also become the most favorite on the daily family menu.

Ingredients:

• Pork meat – 350 gr
• potatoes - 3-4 pcs.
• onions - 2 pcs
• hard cheese - 200 gr
• tomatoes - 3-4 pcs.
• mayonnaise - 3 tbsp. l
• salt, pepper - to taste.

Cooking method:

First of all, we wash the meat in running water, then cut it into four identical pieces and beat it with a special hammer.

We peel the onion and chop it into thin half rings, after which we take it with our hands and crush it a little so that it releases the juice.

Now we need to cut the tomatoes into thin slices.

Peel the potatoes, cut into slices, then add salt and pepper to taste.

Now grease a heat-resistant dish with high sides with oil and place the potatoes in the first even layer.

The next layer is pieces of meat, which we grease with mayonnaise.

Place onions and tomato slices on top.

We cover all this with cheese grated on a coarse grater, which we coat with mayonnaise.

And place in an oven preheated to 200 degrees for 40-50 minutes until done.

After the time has passed, we take the finished dish out of the oven, cut it into portions and serve.

French meat and potatoes recipe

It is very popular because in this case you get not just a tasty, hot appetizer, but a complete dish for which you do not need to additionally prepare a side dish.

Ingredients:

• Pork – 0.5 kg
• potatoes - 1 kg
• onions - 2 pcs
• hard cheese - 150 gr
• butter - 100 g
• sour cream - 5 tbsp. l
• mayonnaise - 5 tbsp. l
• salt and pepper to taste.

Cooking method:

We wash a piece of pork in running water, then cut it into portions about 1 cm thick and beat it with a special hammer.

Salt and pepper each piece and place in a heat-resistant form, into which we first place small pieces of butter.

Then chop the onion into half rings and spread it over the entire surface.

Mix sour cream and mayonnaise in equal quantities, add garlic passed through a press and mix.

Peel the potatoes then cut into thin slices. Place the mayonnaise-sour cream mixture into it and mix thoroughly.

To prevent the meat from drying out during baking and to remain tender, add a little water to the pan.

Now carefully transfer the potatoes into a mold and send it to preheated to 180 degrees for 30 minutes, then take it out, sprinkle with grated cheese and send it back for another half an hour.

This is such a wonderful dish, bon appetit!

French meat with mushrooms and cheese

This recipe is excellent and also a very satisfying option for a home-cooked meal; this dish also deserves to be prepared for any holiday.

Ingredients:

• Pork meat – 600 gr
• onion - 500 gr
• mushrooms - 300-400 gr
• hard cheese - 250 gr
• mayonnaise - 2 tbsp. l
• vegetable oil - 100 g
• salt and pepper - to taste.

Cooking method:

In order to remove excess moisture from the mushrooms (in my case, champignons), you need to fry them in a frying pan.

Cut the meat into pieces approximately 1-2 cm thick and beat with a hammer. Place in a cup, add salt and pepper, add mayonnaise and mix everything well.

We put a special film on a baking sheet to collect fat, grease it with oil and put the onion cut into rings on it as the first layer.

Now place the baking sheet in an oven preheated to 180 degrees for 30-40 minutes until golden brown.

The finished dish turns out very bright and aromatic. Pairs well with side dishes such as rice and potatoes. Baked vegetables or vegetable salad are also suitable.

How to bake pork with pineapple and cheese

This dish with pineapples, believe me, the combination is simply super! I cook it in this version for the holidays, and on a regular weekday - more and more with potatoes. Honestly, both recipes are very tasty, but with pineapple it turns out something special. Try cooking it too.

Ingredients:

• Pork – 500 gr
• canned pineapples - 150 gr
• hard cheese - 100 gr
• mayonnaise - 100 gr
• salt and pepper - to taste.

Cooking method:

1. In this recipe, cut the meat into portioned pieces, thinner than usual, about 5 mm. Lightly beat, salt and pepper.

2. Then carefully grease each piece with mayonnaise and leave to marinate for about 20 minutes.

3. After the time has passed, grease the pan with oil and place the pork in it.

4. Place pineapple pieces on top of each piece.

5. Grate hard cheese on a fine grater and sprinkle on top.

6. Pour pineapple juice over everything, in the amount of 3-4 tablespoons.

7. Place in an oven preheated to 180 degrees to bake for half an hour.

Serve hot with your favorite side dish.

Delicious meat - classic French style (video)

Bon appetit!!!

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 add 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 the 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 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 be careful not to tear the chicken flesh. 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 a temperature of 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 skewers .

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 onion.

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!

Thanks to the French, now all cuisines in the world have the most delicious dishes on their menus. Each nation adds something of its own to the recipe, but as a result, the original one remains practically unchanged.

Pork in French is one of the most striking culinary masterpieces, which is popular everywhere. Perhaps only vegetarians do not eat it, while other people are not averse to feasting on juicy meat with an exquisite taste.

The modern interpretation includes mayonnaise among other ingredients, but the original recipe called for Bechamel sauce between the layers of the dish. In any case, to make a tasty dish, all its components must be fresh, and the cook must be in a good mood.

Pork in French - an original dish

Meat cooked in any form will be a success, but the oven will help make it a soft, juicy and truly festive dish. Having the simplest ingredients, you can have a ready-made dinner party that you won’t be ashamed to present to your guests.

Pork for the dish must be chosen carefully. Only the highest quality product will make a delicious dish. Pork balyk is best suited; it produces smooth and beautiful pieces.

Other ingredients of the dish must be fresh. Tomatoes, onions, potatoes, cheese, herbs, and less-than-fresh mayonnaise can destroy a wonderful food, and no amount of seasoning can save it.

Good cookware is the key to success as a cook

Each chef puts his soul and emotions into preparing his masterpiece. Utensils are a culinary assistant in preserving the beautiful appearance and shape of a dish.

Pork in French requires special treatment, therefore the utensils for cooking it in the oven must be of high quality, durable and fireproof.

The best option is a metal baking sheet, which usually comes with the stove. A rectangular, square baking dish made of metal, ceramic or glass will also work.

The main thing is that the dishes are free of cracks and chips, because when heated, they may be destroyed, and fragments that fall into the dish can cause irreparable harm to health if someone dares to try it from a broken mold.

Step-by-step recipe, time-tested and tested by many guests

Pork always becomes the star of the holiday table. Even if there are fish and seafood nearby, quail and duck, guests will be the first to try French pork. Everyone without exception likes its appetizing crust, and its exquisite aroma outshines all others.

Cooking steps:

First you need to wash the meat and dry it;

Cut the meat into portions about 2 cm thick;

Each piece needs to be beaten a little. To do this, you can take cling film or a regular plastic bag, cover the meat and beat it with a hammer. This way there is no risk of turning the meat into rags and splashing the environment with it;

Sprinkle the finished pieces with salt and pepper on both sides;

Cut the peeled onion into half rings;

Grate the cheese;

Grease a baking sheet or mold with oil and place the meat;

Place onion half rings on each piece, grease them with mayonnaise and sprinkle with cheese;

Place the baking sheet in an oven preheated to 200 degrees for about 35 minutes.

The finished dish can be served with a side dish or fresh vegetables.

Potatoes make the dish more filling

Potatoes are perhaps the most common root vegetable among the Slavs. Soups, main courses and even salads with it acquire a unique taste.

Pork in French with potatoes in the oven will be an excellent independent dish that does not require a side dish. With one serving you can eat to your heart's content and get real gastronomic pleasure.

For 2 servings of pork with French potatoes you need:

• 500 gr. meat;
• 6 potatoes;
• 2 small onions;
• 300 gr. mayonnaise;
• 200 gr. hard cheese;
• 50 ml of any vegetable oil;
• A bunch of greenery;
• Salt and ground black pepper - to taste;
• 2 pinches of dried basil.

Wash the meat, dry it and cut it into portions of 1.5–2 cm. Beat the finished pieces with a meat mallet, covering them with cling film or a bag. This is necessary to maintain shape and cleanliness around the workplace.

Salt the chopped pork well, season with pepper and sprinkle with basil. Peel the potatoes and cut into rings 0.5–0.7 cm thick.

Wash the peeled onion and cut into half rings. Wash the greens and chop finely. The cheese is grated as usual.

Pour oil into a baking dish or baking tray and spread it over the entire surface. Place the meat and coat it with mayonnaise, then onion half rings and potatoes.

Grease everything with mayonnaise again and sprinkle with cheese. You don't need to add salt to the potatoes, as mayonnaise itself is quite salty.

Place in a hot oven for 40–45 minutes. Sprinkle the finished dish with herbs for beauty.

The amount of food depends on the size of the dish. It is important that the layers are not higher than the sides of the mold, otherwise the cheese will flow and the food will look sloppy.

Tomatoes add brightness to pork

The French-style meat in the original recipe is a dull dish. The greens sprinkled on top already add color, and if you also add red tomato slices between the layers, you get a multi-colored dish.

For 4 servings of a dish with tomatoes you will need:

• 800 gr. meat (pork balyk);
• 4 onions;
• 4 large tomatoes;
• 300 gr. mayonnaise;
• 400 gr. cheese;
• A bunch of parsley;
• 2 tbsp. l. vegetable oil;
• Salt and a mixture of peppers - to taste.

The meat must be washed and dried with a towel or napkin to remove excess moisture. Cut it into portions about 2 cm thick.

Beat each piece with a kitchen hammer, placing cling film on it. Season the chopped meat well with salt and pepper.

Peel and wash the onion, cut into half rings. Wash the tomatoes and cut into slices.

Cheese is traditionally grated. Wash the parsley and chop finely.

Pour oil onto a baking sheet or mold and spread it with your hand or a special baking brush. Lay out pieces of meat, put onion on it, grease with mayonnaise.

Place tomato slices on top, sprinkle with grated cheese and sprinkle with herbs. Place the baking sheet in a hot oven for 30–40 minutes at a temperature of 180–200 degrees.

The finished dish will look appetizing and bright.

1. The freshest meat should be chosen. If there is a good piece of balyk in the freezer, then you need to defrost it according to all the rules. Cover the meat with film or put it in a plastic bag, so all the juice will be preserved and subsequently the food will be juicy;
2. For French pork onions, you need to choose sweet varieties. If you come across a very bitter variety, you need to pour boiling water over it and let it sit for a while. The bitterness will go away and the dish will turn out delicious;
3. It is better to choose cheese for eating without any flavors or spicy additives. The creamy taste will only emphasize the piquantness of the meat, and Parmesan cheese, which has its own specific aroma, will completely ruin the dish;
4. Mayonnaise itself is very fatty, it successfully masks dry meat by soaking it. However, it clearly does not benefit the figure and the body as a whole. Mayonnaise can be replaced with sour cream or cream. They are clearly healthier than harmful sauce, and the taste of the meat will remain virtually unchanged. You can even feed children a dish with sour cream or cream, because the rest of the ingredients are definitely healthy;
5. For French pork, a thick layer of cheese crust is important. It is this that gives the food an appetizing appearance. You can sprinkle cheese separately on each piece of meat in the mold (this will make it easier to separate from each other) or completely crush the entire dish. This way it will look impressive as a whole in a beautiful baking dish;
6. To grease the mold or baking sheet, you usually use sunflower oil, but butter or other vegetable oil is also suitable, just then the meat will absorb its taste a little.

French-style pork in the oven is prepared quickly and easily; you don’t need to have any special culinary talent to prepare this delicious dish.

Perhaps, even people who never get tasty meat will be able to cook this dish the first time and it will definitely turn out juicy, aromatic, with a beautiful golden brown crust.

What’s especially pleasing is the fact that this dish can be eaten hot or cold. It can become not only the highlight of a holiday feast, but also a wonderful snack at a picnic, on a trip, or when you’re just too lazy to reheat food.

French pork in the oven in the usual version consists of meat, mayonnaise, onions and grated cheese. But nowadays there are hundreds of cooking variations, the best of which we will describe below and supplement with a detailed description of the cooking process with photos.

French cuisine is considered one of the richest in exquisite recipes for all kinds of dishes. We often experiment with the recipe and make our own changes, which is why the current French-style meat is slightly different from its ancestor. In the original, the dish is prepared using pears and is called “Bekeoffe”.

Many recipes are incomplete without marinating the meat ingredient. In the case of roasting pork in French, this item is not necessary. When baked under a cheese cap with spices and onions, the pork meat turns out unusually juicy and tender!

The correct choice of meat ingredient is very important - it is better to choose fresh, not frozen meat, since the defrosted product loses a lot of moisture and the dish will turn out to be dry.

When choosing a part of the carcass, it is better to opt for the loin, tenderloin or neck. Many housewives prefer pork ham - this is not entirely correct, since this part of the carcass has practically no fat layer.

When placing the chops on a baking sheet, make sure that there is no space between the pieces, otherwise they may burn.

It is important to pay attention to the choice of dishes for baking - it must be durable, without chips or scratches. The best option is a metal baking sheet, square glass or ceramic heat-resistant forms.

How long to bake?

It all depends on the thickness of each layer. If you used the classic recipe and the thickness of the baked dish is small, it will take approximately 30-40 minutes. If there are a lot of ingredients, then the cooking time increases to 1 hour, in some cases even more.

Classic French pork recipe in the oven with photo.

Many of us are accustomed to using mayonnaise when roasting pork in French. Yes, of course, this greatly simplifies the cooking process and does not spoil the taste of the dish. However, the most tender meat is obtained with bechamel sauce.

We also suggest that you marinate the meat in wine with herbs, which will give the dish a unique aroma. To prepare 4 servings we need the following ingredients:

For the bechamel sauce:

• Flour – 1 tbsp. spoon;
• Butter – 30 grams;
• Milk – 1 glass;
• Salt.

For the marinade:

• Red table wine – 1 glass;
• Provençal herbs – 0.5 teaspoon;
• Garlic – 2 cloves.

Other products:

• Pork fillet – 0.5 kg;
• 1 onion;
• Salt pepper.

To prepare bechamel sauce, you need to pour milk into a small saucepan, heat it strongly, but do not allow it to boil. In a small saucepan, melt the butter over low heat, stir in 1 tablespoon of flour, combine with milk. Simmer the resulting mass over low heat for 5-7 minutes, stirring constantly. When the sauce reaches a consistency close to sour cream, add salt and remove from heat.

Rinse the fillet in cold water, cut into portions no more than one and a half centimeters thick. Rub each piece with pepper and salt, then pound the meat with the back of a knife.

Mix crushed garlic and Provençal herbs with wine, then bring to a boil. After this, cool the mixture and marinate the meat for 2 hours.

Grease a baking sheet with olive oil, lay out the chopped pieces of pork, and spread the onion, cut into half rings, on top of them.

Pour bechamel sauce over everything and evenly scatter grated cheese on top.

The dish is prepared for 45-60 minutes at 180C. It goes well with a vegetable side dish, salads, potatoes in any form (boiled, fried, mashed).

Meat with tomatoes and cheese.

Pork in the oven in French with tomatoes is a very common and popular dish. Thanks to its taste and presentable appearance, both children and adults love it.

If you are on a diet or prefer low-fat foods, try replacing the mayonnaise used in the standard recipe with low-fat sour cream or natural yogurt. This significantly reduces caloric content, but does not spoil the taste.

• Pork tenderloin – 0.7 kg;
• Medium tomatoes – 3 pcs.;
• Onion – 2 pcs.;
• Hard cheese – 200 grams;
• Mayonnaise – 4 tbsp. spoons;
• Pepper, salt.

We cut the pork tenderloin into equal portions of entrecotes 1-1.5 centimeters thick. We wrap each of them in cellophane and beat them on both sides using a wooden kitchen hammer.

Rub the resulting chops with salt and pepper, place on a baking sheet previously greased with vegetable oil.

Peel the onions, cut into half rings, then distribute evenly over the meat. Cut the tomatoes into thin slices and place on the onion.

Mayonnaise must be applied to a layer of tomatoes in the form of a grid. To get a beautiful, uniform mesh, you can put the mayonnaise sauce in a plastic bag, cut off a small corner of the bag and squeeze out the mayonnaise evenly, like from a pastry bag.

Grate the hard cheese on a coarse grater and sprinkle with the last layer.

The dish should be baked at t=190 degrees for about 30-40 minutes. Do not serve immediately after removing the pan from the oven. Let the French pork meat rest for 5 to a few minutes.

When serving, you can garnish with fresh herbs - dill, parsley, green onions.

Pork in French in the oven with potatoes and mushrooms.

Pork meat goes well with mushrooms, it becomes much more satisfying and acquires special pleasant notes of taste. You can combine different mushrooms with pork: porcini, saffron milk caps, oyster mushrooms, champignons. The latter are used most often, as they do not require complex preparation, and are also sold in any store.

• Pork tenderloin – 0.6 kg;
• Onions – 2 pcs.;
• Garlic – 2 cloves;
• Fresh champignons – 300 grams;
• Potatoes – 10 pcs.;
• Cheese – 200 grams;
• Sour cream – 50-75 grams;
• Mayonnaise;
• Salt pepper.

Divide the pork tenderloin into medallions no thicker than 1 centimeter. Fry in a frying pan until a light crust appears, then cool, salt and pepper on both sides. Carefully transfer to a greased baking sheet.

Wash the potatoes, peel them, cut into thin slices, then place them in a thick layer on top of the meat.

Fry finely chopped onion and garlic in vegetable oil in a frying pan for 3-5 minutes, then add sliced ​​mushrooms and simmer for another 10 minutes. After this, add sour cream, a couple of tablespoons of mayonnaise, and salt.

Place the resulting mushroom filling in even layers on the potatoes, sprinkle with grated cheese.

Cook the dish in an oven preheated to 190 degrees for 30-40 minutes.

Original recipe with champignons and pomegranate sauce.

When we set a festive table at home, we always want to serve a spectacular, beautiful dish. One of the leaders in this component is French baked pork with mushrooms in the oven.

The cooking technology here is quite simple, but the highlight of the cake is the original pomegranate sauce, which will add unforgettable spicy notes and will pleasantly surprise you.

• Pork neck – 0.6 kg;
• Champignons – 0.4 kg;
• Tomato – 2 pcs.;
• Mustard seeds – 1 tbsp. spoon;
• Garlic - 3 cloves;
• Hard cheese – 200 gr.;
• Provencal herbs;
• Salt.

For the sauce:

• Pomegranate juice – 150 ml;
• Apple juice – 50 ml;
• Sugar – 1 tablespoon;
• Starch – 2 teaspoons;
• Spices.

Rinse the neck in running cold water, dry with paper towels. Cut the pork into equal portions, wrap each in cling film and beat well on both sides.

Mix herbs, chopped garlic, salt, mustard with 1-2 tbsp in a small container. spoons of vegetable oil to make it easier to apply the marinade to the medallions. Coat the meat with the resulting sauce, leave to marinate for 30-45 minutes.

Cover a baking sheet with a sheet of foil and sprinkle with vegetable oil. Place marinated pork pieces.

Sprinkle everything with grated cheese and bake in the oven for 30-40 minutes. Temperature – 180C.

While the French-style pork with cheese and tomatoes is baking, prepare the pomegranate sauce.

In a small saucepan, combine pomegranate and apple juice. Heat the liquid, but do not bring it to a boil. Pour starch, sugar and spices into a container with hot juice, stirring continuously. Simmer on the stove; as soon as the sauce starts to boil, turn off the heat.

When serving the main course, generously drizzle the pomegranate sauce over it.

• If you are cooking French-style pork in the oven for the first time, and doubt your success, then use foil for baking. Follow the standard recipe, but add the cheese only 10 minutes before it is ready. After this, leave the foil open.
• Check the meat for doneness by piercing it with a toothpick - the juice released should be clear. If the meat is not ready and the cheese begins to burn, cover the baking sheet with foil.
• Cheese is an integral part of a delicious dish. It is better to give preference to cheese with a creamy taste without aromatic additives.
• The dish turns out much tastier if the mushrooms are pre-fried. However, this will increase the total cooking time slightly.
• It will be easier to cut fresh meat into medallions if you first put it in the freezer for a quarter of an hour.