The recipe for cooking meat in French in foil. French pork with potatoes - delicious! French pork recipes with potatoes: in the oven, slow cooker, in a pan
French pork with potatoes - popular dish since Soviet times.
Interesting fact: all over the world "meat in French" is called beef stew in wine, and only in our country is it a hearty and high-calorie pork dish.
In this article, we have collected best recipes cooking pork in French with potatoes.
French pork with potatoes - the basic principles of cooking
The main ingredients of the dish are potatoes, pork, cheese and onions..
For French pork with potatoes, take a tenderloin. It is advisable that it is fresh meat, not frozen. The pork tenderloin is washed and sliced across the grain. Each piece is lightly beaten, salted and pepper.
Peel the onion, cut it into thin feathers or rings. In some recipes, it is pickled. To do this, put the onion in a deep plate and fill it with apple or wine vinegar... The marinade is salted and sugar is added to it. The onions are marinated for about half an hour.
Peel and chop the potatoes into thin slices.
The ingredients for the meat in French are laid out in layers. Pork is laid out in a greased form, then the meat is covered with a layer of onions. If it was pickled before, squeeze the onion slightly. The next layer is laid out with potatoes. The dish is sprinkled with grated cheese and greased with mayonnaise.
French pork with potatoes is baked in the oven for about an hour at 180 C.
Recipe 1. French pork with potatoes in the oven
Ingredients
40 g pork tenderloin;
vegetable oil;
three potatoes;
a pinch of salt and freshly ground pepper;
large red onion;
100 ml dry red wine;
150 g of cheese;
Cooking method
1. Take the pork tenderloin, rinse it well under the tap and cut off all the excess. Dry lightly with napkins and cut the meat into centimeter-thick slices. We lightly beat each piece with a hammer. We lay out the beaten meat on the board, sprinkle it with salt and pepper. We repeat the procedure on the other side.
2. Transfer the pork to a deep bowl and fill it with dry red wine. Within half an hour, the meat will become fragrant and soft. You can marinate the pork overnight.
3. We clean and wash the vegetables under the tap. Cut the potatoes into thin slices. Shred the onion in half rings. Large three cheese.
4. Spray a deep heat-resistant mold with oil. Spread an even layer of potato slices on the bottom and salt it lightly. Put the pickled meat on the potatoes. Sprinkle with finely chopped herbs. Put the onion in the next layer.
5. In a separate bowl, mix in equal proportions sour cream and mayonnaise. Pour this sauce over the dish evenly. Cover the form with foil and send it to an oven preheated to 220 C for forty minutes. After this time, remove the foil, sprinkle the pork in French with potatoes with plenty of grated cheese and put in the oven for another quarter of an hour.
Recipe 2. French pork with potatoes in a slow cooker
Ingredients
200 g fresh pork pulp;
two pinches of freshly ground black pepper;
medium-sized onion;
coarse salt;
400 g potatoes;
three large fresh mushrooms;
75 ml refined sunflower oil;
Cooking method
1. Rinse the pork under running water warm water, wipe the meat with a paper towel and place on a cutting board. Strip pork from excess fat, veins and films. Cut it into thin slices, then chop it into small pieces. Transfer the meat to a clean dish.
2. Wash the champignons, dry and cut off the rough spots on the caps and legs. Grind the mushrooms into half a centimeter thick slices. Transfer the mushrooms to a separate plate.
3. Peel the onion, rinse and chop into thin half rings. Put on a plate.
4. Rinse the tomato, wipe with a napkin, cut the stem and cut the tomato into thin circles.
5. Peel the potatoes, rinse and cut into thin enough slices. Grate cheese on a coarse grater.
6. Pour sunflower oil into the multicooker container. Spread the pork pieces in an even layer, season with salt and pepper. Lubricate the pork layer with a spoonful of mayonnaise. Put the onion and mushroom pieces in the next layer. Put potato slices on top of the onion-mushroom layer and grease it with mayonnaise. Lay out all the potatoes in this way, brushing each layer with mayonnaise. Arrange the tomato circles on top and sprinkle with grated cheese.
7. Place the container in the multicooker, close the lid tightly and turn it on in the "Baking" mode. Cook the dish for forty minutes. Cool the cooked pork with potatoes slightly and serve in portions.
Recipe 3. French pork with potatoes in foil
Ingredients
400 g pork;
clove of garlic;
six potatoes;
30 g mustard;
two onions;
10 g sugar;
carrot;
coarse salt and pepper;
150 g sour cream;
fresh parsley;
70 g Parmesan cheese;
50 ml of refined sunflower oil.
Cooking method
1. Wash a piece of pork under the tap, dip with napkins and cut into four portions. Put each in a bag and beat the meat lightly with a hammer. Peel the clove of garlic and pass through a garlic press. Mix it with salt and pepper. Grate each piece of pork with the resulting mixture on both sides.
2. Peel potatoes, wash and cut into not too thick circles. Put the potato slices in lightly salted boiling water and cook for five minutes from the moment of boiling.
3. Coarsely grate the peeled carrots. Peel the bulbs and chop them into half rings. Place vegetables in a skillet with heated oil and fry over medium heat until golden brown.
4. Mix sour cream with mustard, add salt, sugar and stir. Grate cheese coarsely.
5. Take a piece of foil, grease it with oil and place one fourth of the potatoes in the middle. Put a piece of pork on it and grease it evenly mustard-sour cream sauce... On top of the meat, put a quarter of the vegetable fry, grease again with the sauce and sprinkle with grated cheese. Fold up the edges of the foil and place on a baking sheet. In the same sequence, we make three more bags.
6. Preheat the oven to 220 C and put a baking sheet with meat in it. Bake pork with potatoes for about forty minutes. Unroll the foil before serving.
Recipe 4. French pork with potatoes and tomatoes
Ingredients
half a kilo of pork tenderloin;
500 g potatoes;
spices and salt;
150 g of cheese;
four tomatoes;
three cloves of garlic;
two onions;
Cooking method
1. Cut the cut into slices and beat off slightly. Salt and season immediately on both sides.
3. Peel, wash and cut the potatoes into thin slices. Rinse the tomatoes, dip with a napkin and cut into circles. Peel and chop the bulbs with rings or feathers.
4. Put the potatoes in a bowl, add oil, pepper, salt and mix.
5. Grease a deep dish with butter, put half of the potatoes on the bottom in an even layer and grease them with sauce. Spread half of the chopped onion on top. Put the chopped pork on top of it and grease with sauce again. Put the remaining vegetables in this order: potatoes, sauce, onions and tomatoes. Sprinkle the dish with finely chopped herbs.
6. Put the form in the oven, preheated to 210 C for forty minutes. Ten minutes before being ready, sprinkle the dish with grated cheese.
Recipe 5. French pork with potatoes in cream
Ingredients
eight potatoes;
purple onion;
700 g of pork pulp;
2 pinches of ground sweet paprika and black pepper;
100 ml of refined vegetable oil;
200 ml of cream;
2 pinches of turmeric
Cooking method
1. Wash the pork pulp, dry and cut into small pieces. Season pieces of meat with salt, pepper and roll in flour.
2. Put the pork in a frying pan with hot oil and fry it until golden brown.
3. Cut the peeled onion into slices. For this dish, take small potatoes. Peel it and cut it into 2-4 pieces. Place the potatoes in a bowl and season with salt, turmeric and paprika. Mix. Fry the potatoes until golden brown.
4. Place pork pieces, potatoes and onion slices in a baking dish. Pour cream over everything and cover with foil. Preheat the oven to 180 C and put pork and potatoes in it for forty minutes.
Recipe 6. French pork with potatoes in a pan
Ingredients
kg of potatoes;
coarse salt and pepper;
five onions;
300 g sour cream;
kg of pork tenderloin;
300 g of cheese.
Cooking method
1. Peel, wash and dry the vegetables. Cut the potatoes into not too thick circles. Chop the bulbs into half rings.
2. Cut the pork into 1 cm thick portions. Each beat off with a hammer. Put the meat in a bowl, pepper, salt and stir.
3. Put the potatoes in a greased frying pan, season with salt and pepper. Put the meat on top of the potatoes. Lubricate it with sour cream on top. Spread a layer of onion on top of the meat. Grease it with sour cream as well.
4. Put the pan over moderate heat, cover tightly and cook for half an hour from the moment of boiling. Then open the lid, sprinkle cheese on the dish and leave the pork and potatoes over the fire for another ten minutes.
Recipe 7. French pork with potatoes "Alternative"
Ingredients
half a kilo of pork;
bulb;
50 g sour cream;
3 cloves of garlic;
300 g potatoes;
250 g champignons;
200 g of cheese;
eggplant.
Cooking method
1. Cut a piece of pork into four steaks. Grease each one with oil, salt and pepper.
2. Heat a dry frying pan well, put the meat in it and fry it until golden brown on both sides.
3. Put the fried pork in an ovenproof dish and leave to rest.
4. Cut the peeled and washed potatoes into thin slices and place them on top of the meat.
5. Peel and chop the garlic and onions. Fry them in well-heated oil until the onions are transparent. Add finely chopped mushrooms to the vegetables and fry all together for three minutes.
6. Cut the eggplant into small cubes, put in a bowl and cover with salt water. After half an hour, drain the water, rinse the eggplants, squeeze and put them on the mushrooms. Fry for another three minutes. Now add sour cream and grated cheese to the pan, season with salt and pepper. Put the resulting fry on top of the potatoes and flatten.
7. Place the dish in the oven for forty minutes. Bake at 180 C. Remove the pork in French, use a spatula to divide the dish into portions and serve with vegetable salad.
French pork with potatoes - tricks and tips
To cut the pork into even thin slices, leave the meat in the freezer until it grasps slightly.
You can use Bechamel sauce instead of mayonnaise and sour cream.
If possible, use Parmesan cheese for French pork.
Use pork or pork tenderloin for this dish.
Good afternoon friends!
French meat cooked in the oven has a very attractive appearance, and therefore it can be safely used both in drawing up a daily menu and in festive feasts.
Initially, such a dish was prepared for Count Orlov in Paris, and consisted of a casserole of veal, potatoes, onions and mushrooms and cheese baked with béchamel sauce. Since the first preparation, it, as well, has undergone many changes in composition. Mushrooms disappeared, and the meat component began to be prepared from pork, beef or chicken, often in the form of minced meat. The béchamel sauce was replaced with mayonnaise.
There are different options for preparing a dish, with a different sequence of layers (cheese or mayonnaise on top). Slicing forms depend only on your imagination (fillet in small slices or in large pieces, onions, finely chopped or into rings). In some recipes, the meat is pre-fried before baking.
Do you want to know the secrets of cooking the best recipes for delicious and juicy meat in French? Then join us!
Classic French meat recipe in the oven without potatoes
This traditional recipe meat is easy and simple to prepare. It is hard to imagine that using the most simple ingredients, you can cook such a delicious and unpretentious dish. And to make the meat in it soft, add a couple of super ingredients.
Ingredients:
- veal fillet - 800 g
- onion- 4 things.
- tomatoes - 8 pcs.
- bell pepper- 1 PC.
- hard cheese- 400 g
- salt to taste
- mayonnaise - 8 tbsp. l.
- greens - for decoration
Preparation:
Let's start with meat, we will cook with beef. We need a piece good fillet, which you can buy at the supermarket or make your own. We take at the rate of 100 grams of meat per person.
Cut into approximately equal pieces, the size of a palm and 2 cm thick.
Lightly beat the meat. You should not be too zealous, because the marinade is still waiting for him. The marinade is the simplest: salt, black pepper and onion juice. How to chop the onion for the marinade is not important, in the future it will not be useful to us. We use 2 onions.
Rub the fillet off with a mixture of salt and black pepper and put in a bowl, alternating with onions. Slightly add the onion beforehand, so that it gives the juice better. Leave to marinate for 1 hour.
While the meat is marinated, cut the onion into thin rings.
So that the meat is not dry when baking, we add our super products - tomatoes and bell peppers. Tomatoes will nourish the meat tomato juice, will add an exquisite sourness. Sweet bell pepper will give a special aromatic taste and pleasant aroma. Will make a vitamin contribution to the overall composition of the dish.
Cut the tomatoes into medium rings.
We do the same with sweet pepper.
So, we are all set. The meat is marinated, the vegetables are chopped.
We got 8 pieces of meat, baking them on a baking sheet is unprofitable, since half of it will be empty. It is best to do this in a small heat-resistant glass container.
To prevent anything from burning, carefully lubricate the bottom and walls. butter... We start to spread. We will cook the dish in portions, so we lay out all the ingredients in layers.
Put the meat in the first layer and grease it with mayonnaise. Next, onion, then tomato rings and bell pepper on top.
And we poison all this beauty in a preheated oven. Cooking time at 180 degrees will be 40 minutes. Times may vary depending on the capabilities of the oven.
After the time has elapsed, turn off the oven and take out the dish.
We spread the cheese grated on a coarse grater. And send it back to the oven. Let's wait until the cheese melts and it turns out fragrant cheese crust.
Our delicious French meat is ready. We lay out in portions, on flat plates. Decorate with lots of greenery.
Here is such a delicious, beautiful dish! The meat is juicy and soft, and the cheese crust melts in your mouth! Enjoy your meal!
Meat in pots of chicken (chicken fillet) and French cheese
Try it easy recipe cooking chicken meat in pots with potatoes and cheese. You'll like it!
How to cook French meat with potatoes in the oven
The dishes cooked in the oven are distinguished by their special taste and aroma. This recipe will be no exception.
Ingredients:
- pork fillet - 800 g
- potatoes - 500 g
- onions - 2 onions
- hard cheese - 400 g
- salt to taste
- ground black pepper - to taste
- butter - for lubricating the mold
- mayonnaise / sour cream - 4 tbsp. l.
- favorite spices
Preparation:
Let's start by slicing the ingredients.
After cutting, put the meat on a cutting board, sprinkle with salt and black pepper. I also add rosemary, it works great here. Add your favorite spices. A little cling film on top and lightly beat off to a thickness of 1 cm.
Grease a baking sheet with butter and lay out the potato circles with the first layer. We cut it 1 cm thick. The next layer is meat. I sprinkle it with a little dry basil. Just a little for the scent.
On onion pillow lay out another layer of potatoes.
Put cheese, grated on a coarse grater, into a bowl, add mayonnaise and sour cream there. We mix everything. By replacing some of the mayonnaise with sour cream, we lose 50% of saturated fat.
We spread this mass on potatoes, gently level. The combination of cheese and mayonnaise will give you a funky crispy soft cheese crust. We send it to an oven preheated to 180 degrees.
Our assistant copes with her task perfectly, and in 40-50 minutes we get an exquisite hearty dish- meat in French.
How delicious it is! Enjoy your meal!
Juicy French meat in the oven - pork recipe with mushrooms and tomatoes
This original recipe for juicy meat with mushrooms and tomatoes under a cheese crust is the best I know. It is easy and simple to prepare!
Ingredients:
- pork fillet - 400 g
- mushrooms (champignons) - 200 g
- onions - 2 pcs.
- hard cheese - 100-150 g
- tomatoes - 2 pcs.
- vegetable oil - for frying
- ground black pepper
- mayonnaise
- greens
Preparation:
1. Let's start with meat. Today we are going to cook pork chops. I chose a good piece of pork shoulder with a little body fat. She add juiciness and flavor to the dish. Cut the meat across the fibers, small portioned pieces about 1 cm thick.
2. To make the process of beating meat pleasant and fun, we use a hammer. Sprinkle the pork with black pepper and salt. Add your favorite spices (rosemary, basil, barberry, dried garlic). The main thing is not to overdo it, otherwise the spices will drown out the main taste of the dish. Add a little to add flavor.
We beat back slightly. Do not overdo it, otherwise the meat will be left without juice and will turn into a piece of "rubber". Broken, it turns out to be twice as thin as the original thickness
Cut - tomatoes into thin slices, onions in half rings, mushrooms into strips. Thinly slicing vegetables makes the dish airy. Three cheese on a medium grater.
Fry onion with mushrooms in hot oil until golden brown.
We line the baking sheet food foil... We spread the meat with the first layer and grease it with mayonnaise.
Top with fried mushrooms with onions, tomato slices on them.
We generously fill all this with grated cheese. We send to the preheated oven.
Cooking time is about 40 minutes, at a temperature of 180 degrees.
Few beats this French pork dish with mushrooms and tomatoes.
Let's try it! Nice softness and juiciness of meat and melting cheese crust, very tasty! You can garnish baked potatoes, fresh vegetables and greens.
French meat recipe with minced meat and potatoes
Ingredients:
- minced meat - 500 g
- potatoes - 7 pcs.
- onions - 3 onions
- hard cheese - 150 g
- carrots - 2 pcs.
- salt to taste
- ground black pepper - to taste
- sunflower oil
- mayonnaise
- greens
In this selection, I have offered you the best French meat recipes. You just have to choose the most suitable option for you and cook juicy meat in the oven.
Roasting, especially in foil, is one of the preferred methods of food preparation.
In a thin metal shell, the dish retains its gustatory and useful qualities, no exception, and French meat in foil in the oven. In addition, portions in individual packages will be greeted with great enthusiasm by the guests, because this is original presentation, and the guarantee of a delicious dish.
Pros of Cooking French Meat in Foil
- Foil is truly multifunctional. It can be frozen and baked, stored and packed, used as disposable tableware or a sealed lid. Moreover, it is a cheap and compact material.
- In addition, the foil does not rust, does not oxidize and has excellent contact with almost any product.
- The foil is non-toxic, so it can be safely used in a cooking environment.
- The foil does not need to be washed after use as it is classified as a disposable material.
You can read more about foil, its advantages and rules for working with it in our separate article:
How to cook meat in French foil in portions
Ingredients
- - 2 pcs. + -
- - 6-8 pcs. + -
- - 2 pcs. + -
- - 130 g + -
- - 1/2 tbsp. + -
- - 140 g + -
- - 6-8 g + -
- - 1 tsp + -
- - 1 tbsp. + -
How to cook French meat in foil
The step by step recipe as close as possible to classical technology preparing this delicious treat... However, the foil not only makes cooking easier, but also significantly improves all the characteristics of the dish: it makes it even tastier, more tender and juicy. In a word, the meat after such cooking will melt in the mouth.
Preparing chicken breast
- We wash the chicken for a start. Cut each breast into two halves.
- After that, flat, we divide each half into 2 more flat parts, this can be easily done with your own hands, because in this place chicken breast delaminates. As a result, we get 8 pieces of chicken.
- Now sprinkle each slice with salt and pepper, wrap it in a bag or vacuum film, and beat it well with a meat hammer, first on one side, and then turn it over and beat it again.
- After that, we leave the chicken chops aside to salty, and we begin to prepare the rest of the ingredients.
Fry vegetables in a pan
- Peel the onions and carrots, then chop them into cubes.
- We put a frying pan on the stove, turn on a medium flame, pour a little sunflower oil into it, and as soon as it warms up well, put the onion on frying first, and after 5 minutes add carrots and a small pinch of salt. You need to cook the sautéing until the vegetables are soft.
- Peel the potatoes, chop them into thin circles across the fruit and sprinkle with oil and salt.
Putting the product layers in foil
- For the recipe, we need foil. We cut 8 squares, the size of which will be 2-3 times larger than the chicken chops.
- After that, in the center, grease each piece of foil with oil and lay the meat on them.
- Spread potato circles overlapping on top of the chicken, then put the sautéer and grease each portion on top with sour cream mixed with dill.
- Now the edges of the foil need to be lifted up and tightly secured. We transfer the bags to a baking sheet and remove the pallet in an oven preheated to 200-220 degrees. The baking time is 30 minutes.
- After half an hour, remove the baking sheet from the oven, open the foil, forming baskets with high sides so that only the top of the dish is visible, and sprinkle each portion with cheese crumbs.
- Put the baking sheet back into the oven for 10 minutes.
Serve such a treat directly in foil, spreading each portion into serving plates, and decorating with fresh vegetables and herbs along the edge of the dish.
French style meat with minced meat and potatoes in foil
Each holiday menu must consist of original delicious salads, most the best dessert, soft drinks and the main hot dish, which is traditionally meat baked with vegetables a la French Veal.
Today we want to offer the most quick option this treat, which we will bake with minced meat in foil.
Cooking minced meat
- In order for the mass to keep its shape during baking, add 1 egg to 500 g of twisted veal.
- For flavor, add 2 small crushed garlic cloves to the minced meat, 2 g of finely ground dark pepper, 5 g of coarse salt (1/2 tsp).
Preparing vegetables
- Peel and chop 5-6 medium potatoes in circles, salt, sprinkle with red pepper and sprinkle vegetable oil.
- Cut 2 tomatoes, 1 onion and 5 fresh large mushrooms into thin slices.
- In a preheated pan with the addition of oil, fry the mushrooms for 5 minutes until golden brown.
Collect portions and bake meat in French in the oven
- We cut 6 foil squares (20x20 cm), then coat each of them in the middle with oil and overlap the potato circles in the center so that they are covered with 9 cm in diameter.
- From the minced meat we form 6 flat cutlets, 8 cm in diameter and 1.5-2 cm thick. Roll the cutlets into bread crumbs and put on top of the potatoes.
- Put on the minced meat onion rings, mushrooms, and then cover everything with tomato circles.
- We put 1 tablespoon on top of the tomatoes. mayonnaise and 2 tablespoons each. cheese crumbs.
- Then we collect the foil in a basket with sides and pour 1 tablespoon into each portion. water, then wrap the foil tightly and lay the bundles on a baking sheet.
- The oven must be preheated to 190-200 ° C and already in the hot oven we remove the baking sheet for 30-40 minutes.
French-style meat cooked in foil in the oven is distinguished by its special tenderness and excellent taste. You can add any vegetables to the recipe, for example: courgettes, bell peppers, and green beans. Instead of sour cream and mayonnaise, you can use the béchamel sauce, which is included in the traditional recipe.
In fact, this dish has nothing to do with France: it originates from the passionate admirer of hunting Count Orlov and his favorite food - game meat with mushrooms, and was called - in Orlov style. The taste was exquisite, so the food was highly acclaimed by gourmets. Apparently, later it was this subtlety that gave the name "French meat", which spread to many methods of cooking any meat, including pork.
French-style pork meat in the oven is appreciated not only by professional chefs, but also by ordinary housewives. First, it can be served for lunch or dinner any day. Secondly, to make a beautiful tasty center festive table... Thirdly, all the ingredients of the meal are inexpensive and always available. And, fourthly, you do not need to be super skilled in order to please the household with a juicy tender treat. What you need to make the "classics" from pork meat?
- pork fillet: 350 - 400 grams;
- not very large onion;
- champignons: 250 - 300 grams;
- your favorite hard cheese: 200 - 250 grams;
- salt and pepper;
- three to five tablespoons of mayonnaise.
Let's start cooking.
- We clean and wash the mushrooms, cut them into pieces. After that, we put it in cold water.
- We also cut the meat: rather large fragments (about 10 x 10 cm), but not thick (up to a centimeter).
- Salt each piece well, rub with pepper. Put on a baking sheet (before that we greased it with oil).
- We hide the meat under mushrooms (slightly salted). And we cover them with onion half-rings.
- Next comes cheese (we processed it on a grater). Then - mayonnaise.
- A baking sheet with a workpiece should be at least 25 minutes - spend half an hour in the oven (at 200 C). After that, you can get it out and feed your family deliciously.
For more satiety - potatoes
Pork in itself is a fairly satisfying product, but if you want to be sure that your guests will not leave the table hungry, you should prepare the meat in French with potatoes. In addition, then you don't need to come up with a side dish.
Let's collect a few necessary ingredients:
- 700 - 800 grams of pork meat;
- 600 - 700 grams of potatoes (meaning already peeled);
- a couple of onions;
- 200 - 250 grams of mayonnaise (for greater satiety, fat is better);
- up to 250 grams of cheese hard varieties;
- ground black pepper, salt - to your taste;
- vegetable oil (to grease the baking sheet).
Now let's start creating the dish.
- Meat first. We cut it into steaks (about a centimeter wide). We beat each one from both sides. Salt and pepper (you need to do this on each side). We put it in a slide in a separate plate and set it aside for now.
- Now the onion. We remove the "casing" from it, cut it (in rings or half rings - no difference).
- Next - potatoes. It should look like loose circles.
- We "build" the dish itself. Lubricate the leaf with oil and place the layers: potatoes (slightly salted), pork steaks, onion slices... Finish - a layer of mayonnaise, covered with grated cheese (it is better to grate it on a grater with large cells).
- The oven has already warmed up to the required level (200 C). This temperature must be maintained for twenty minutes.
- Then we reduce the heat to 180 C and wait another 20 minutes.
- We take out, decorate with herbs, serve until it cools down.
The meat will turn out to be even juicier if you fry it in advance on both sides in a pan until a slight blush. Moreover, it is not the container that needs to be oiled, but the meat itself.
With tomatoes and cheese in the oven
If you cook meat in French with tomatoes, the food will turn out not only juicy, with a pleasant sourness, but also very beautiful, just right for a festive feast.
You will need to take:
- with a pound of pork;
- tomatoes (three is enough);
- cheese (not processed, but hard) - 200 grams;
- onion head;
- ground pepper (black), salt (you can also iodized);
- mayonnaise ( homemade generally ideal) - 100 milligrams.
We act in this order.
- Cut the meat into chops, beat off each on both sides (through a plastic bag so that a shapeless mess does not turn out) to a thickness of at least 0.7 centimeters. Rub with salt and pepper.
- We cut vegetables: tomatoes into circles, onions - into thin rings.
- Cheese: pass through a coarse grater.
- Cover the baking sheet with vegetable oil. On it - our chops.
- Above is a layer of onions, followed by chopped tomatoes.
- They are followed by mayonnaise and cheese sprinkles.
- After 35 - 40 minutes spent in the oven (at 190 C), it can be removed and tasted.
To achieve impeccable taste and juiciness, you should always use only fresh meat, not too fatty and without veins. If it's pork, then the most suitable option is a loin.
Under the "fur coat" with eggplant
Many vegetables are used in French pork recipes for variety. We have already talked about mushrooms, potatoes and tomatoes. But what if you try to add eggplant to your meal? It should be in perfect harmony with the meat.
So, let's take the following products:
- meat - half a kilogram;
- hard cheese - two hundred grams;
- eggplant - a little thing;
- onion - the head;
- mushrooms - three hundred grams (choose champignons, they cook faster);
- garlic - two or three cloves;
- sour cream - steamed table. spoons;
- mayonnaise - one table is enough. spoons;
- to taste of salt and pepper.
First, we deal with meat.
- Cut into steaks. They should be no thicker than two centimeters.
- Brown in a skillet.
- We put it in a form in which we will bake.
Next is the turn of vegetables.
- Finely chop the garlic and onion with a knife. Bring to golden brown in a skillet.
- Add mushrooms (already clean and diced) to the company to the onion-garlic mixture.
- Then the vegetable part is diluted with finely chopped eggplant.
- All this is stewed (covered) for five to eight minutes.
- Only sour cream and mayonnaise are missing: mix the contents of the pan with them.
The final stage.
- We cover the meat with the resulting mass. Above - the very place for cheese (after a coarse grater).
- We send the form to the oven at 180 C. When forty minutes have passed, welcome to the table.
It must be remembered that meat, onions and sauce, when heated, will give a lot of juice. Therefore, it is better to take a baking sheet with high sides.
Cooking recipe in foil
Frying in foil is believed to enhance the flavor of the meat and keep it juicy. It is also very convenient: you can immediately cook as many portions as the eaters expect.
For our dish you will need:
- 0.5 kilograms of pork fillet;
- three or four potatoes;
- one carrot and one onion;
- 120 - 150 grams of cheese (hard);
- 100 - 120 grams of sour cream (it is better to use not too fatty);
- a pinch of ground pepper and salt;
- half a teaspoon of finely chopped greens;
- vegetable oil (preferably refined) so that you can lubricate the foil.
We follow the instructions of the instruction.
- We have already washed and dried the pork. We cut it into pieces, not large, but not particularly small. We carefully beat each one (so as not to creep under the hammer, cover it with a film).
- Cut the potatoes into circles (medium size). But if you wish, you can do without potatoes.
- Cut the onion thinly - into rings or half rings.
- We process the carrots on a grater.
- Saute carrots and onions in a frying pan with a drop of vegetable oil.
- Put some potatoes in the foil, greased in advance with oil (it is already salted and peppered).
- Lay out the similarly processed chops on top.
- The next layer is salvaged vegetables. Behind them is sour cream.
- The last will be grated cheese.
- Wrap the foil carefully. A preheated oven awaits her along with the contents.
- When time has passed (depending on the size of the portions, it will take from 45 to 55 minutes), take out the food, transfer it to the plates with a wooden spatula, sprinkle with herbs. And we eat while it's hot.
If potatoes are included in the dish, they should be cut into pieces about the size of meat.
Then everything will be ready at the same time.
The original recipe for cooking with pineapples
Nowadays, pineapples can hardly be counted among exotic fruits... But pork meat cooked with them in French is still a dish with a rather unusual taste. And, nevertheless, he has a lot of fans. Let's try to combine such unusual components and we.
To implement the recipe you will need:
- half a kilo of pork tenderloin;
- a can of canned pineapples (better in circles);
- onions - three things;
- 350 - 400 grams of cheese (any hard type);
- mayonnaise can be replaced with sour cream;
- sunflower oil (or other vegetable oil, which is in the kitchen);
- you can't do without pepper and salt.
We begin to "enchant".
- First of all, we “strip” our cipollins and cut them into thin half rings.
- We are engaged in meat. It will have to be washed, dried and cut. Each square should be approximately the same size: 10 x 10 x 1 cm.
- We beat each of them a little, season with salt and pepper.
- Pass the cheese through a medium grater.
- A baking sheet (take the one where the sides are higher) smear with oil. Onion, then meat.
- We coat each meat square with mayonnaise. Place the pineapple circle on top. Cover it with mayonnaise too. The final "chord" - sprinkle everything with cheese.
- It remains to move the baking sheet to hot oven(at 180 C) and hold it there for half an hour.
Pork is a popular meat in our latitudes, it is not surprising that there are so many recipes for its preparation: chops, baked ham, steak, barbecue, cutlets and many others. However, you can hardly find a hostess who has not cooked or dreamed of cooking pork in French in the oven.
Although in France such a recipe is called "Bekeoffe" and it is not very similar to ours (they use pears) - our dish has taken root under the name "French pork" or "French meat".
The recipe has only 4 essential ingredients: meat, mayonnaise, onion and grated hard cheese (or feta cheese). All others are added in different recipes according to the tastes and capabilities of the chef. The basic rule is to lay the components in layers.
And yet, if in order to cook a carbonate or a ham, pork meat must be marinated, then pork in French can be cooked by skipping this step. However, due to the fact that the meat is first beaten off, then baked under a delicious pillow, the meat will be juicy and tender, as if it had been previously marinated.
For those who love tender marinated meat, there are marinade options at the end.
We offer several recipes for pork in French, traditional, well-known and variations of the preparation of this dish.
French style pork with tomatoes and cheese
In this version of the French pork recipe, add tomatoes to the main ingredients. Both adults and children like this baked pork. The meat is prepared in a dietary way - it is baked in the oven without a drop of fat, so if you replace the mayonnaise used in the recipe with low-fat sour cream or yogurt, then even people on a diet can eat a piece. Our option also involves cooking in portions, which will greatly simplify serving.
Taste Info Second courses of meat
Ingredients
- Pork (balyk) - 600 g;
- Fresh tomatoes - 2 pieces or 300 g;
- Hard cheese - 100 g;
- Onions - 2 pcs.;
- Mayonnaise - 100 g;
- Ground pepper - 1 tsp;
- Salt - 1/2 tsp;
- Parsley for garnish.
How to cook French pork with tomatoes and cheese
Pork balyk (or boneless loin) is great for this dish, it is moderately greasy and it is convenient to cut it into equal slices. It should be said that fresh meat is preferable, as it contains more juice and the result will be juicier and softer. So, cut a piece of meat into 1cm thick slices. You will have six servings.
Cover each piece of meat with cling film or a regular plastic bag (so that the juice does not splash around the kitchen) and beat on both sides to a thickness of 0.5 cm. Salt and season with pepper, put each piece on a greased baking sheet with vegetable oil.
Cut the onions into half rings very thinly so that they have time to cook. The more onions, the juicier your French-style meat will be. Place the onion on top of the meat, spreading it over the entire surface.
Next - tomatoes. If you have fresh tomatoes- wash them and cut into rings 0.5 cm thick. I use frozen tomato plates, which I harvest in the summer and store in the freezer. After defrosting, they differ little from fresh ones. Place the tomato rings on top of the onions (no need to defrost).
Apply a generous mesh of mayonnaise on top. This high-calorie sauce can be substituted with any sauce you like. Very tasty if you use the famous French béchamel (see the cooking method below).
The last ingredient in our future dish is hard cheese. I use sheep's cheese, it is very salty and therefore I do not salt any ingredients other than meat. Grate the cheese on a coarse grater and sprinkle the shavings evenly over the meat.
Roast pork in French with tomatoes and cheese in an oven preheated to 180 degrees for about 30-35 minutes. When the cheese is browned, you can take out the dish. Leave it on the baking sheet for another 5-7 minutes, the meat will rest and retain the juices in itself.
Serve hot with any side dish. My serve is with fresh vegetable salad.
French pork with mushrooms in the oven
Mushrooms go well with pork. If mushrooms are used as one of the layers, then the dish will receive traditional touch... At the same time, the calorie content of French-style pork with mushrooms in the oven will not increase too much, but at the same time the dish will become more satisfying.
For this recipe you can use fresh champignons or boiled and frozen mushrooms (any forest mushrooms, very tasty with porcini).
Ingredients for 4 servings:
- Meat (pork balyk) - 400 g;
- Mushrooms (frozen or fresh) - 350 g;
- Hard cheese - 200 g;
- Onions - 90 g;
- Salt, pepper - 1/3 tsp each;
- Mayonnaise - for dressing.
Preparation:
- Rinse the meat under running water and dry it, cut it into portions, the thickness of the piece is up to 1 cm. Then beat off each piece on both sides, salt and pepper. Let's leave it on the board for 10-15 minutes. We need it to be soaked in salt and pepper.
- Mushrooms, if frozen - defrost and let the liquid drain. If the mushrooms are fresh, then cut them into slices.
- Cut the onion into thin half rings.
- Now grease the baking sheet with vegetable oil and place the meat tightly. Put the mushrooms on top of it, spread the onions on the mushrooms in an even layer.
- Then we make a dense mesh of mayonnaise. Ideally, if everything is evenly (but thinly) covered with a layer of mayonnaise. Put the shabby coarsely hard cheese on top.
- We bake in the oven on the middle shelf, at 200 C. A golden brown crust should appear on top of us (this is 35–45 minutes). Then let it cool for 15–20 minutes, remove from the baking sheet and serve hot.
Tip: for those who love meat with a sour taste, try adding steamed and cut into strips to mushroomsprunes.
Typically, the side dish for this meat option is boiled vegetables, potato, carrot puree or fresh salad.
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French pork with pineapple in the oven
The combination of pineapple and pork meat is tender and aromatic. In order for the taste to be richer and more original, I suggest marinating the meat in garlic sauce... Your French style pork with pineapple in the oven will not leave anyone indifferent.
This recipe is worthy of being presented to the most demanding guest.
Ingredients for 5 servings:
- Pork (fresh) - 0.5 kg;
- Pineapple (canned) -? banks;
- Onions - 150 g;
- Hard cheese - 100 g;
- Garlic - 2 cloves;
- Vegetable oil - 30 g;
- Milk - 1/3 cup;
- Salt, pepper - 1 tsp each.
Preparation:
- First, we'll marinate the meat. It needs to be prepared: rinse, chop, rub with salt and pepper and beat off on both sides.
- Then we prepare the marinade: pass the garlic cloves through a press and mix with milk.
- Now add the prepared pieces of meat and pour over the marinade. The marinade should cover the meat completely. If this does not work out, turn the meat over every half hour so that the top is at the bottom. Put the pork in the refrigerator to marinate for 2-3 hours.
- Open the pineapples, merge the marinade from them, let the remaining liquid drain. If they are well cut into cubes, it is better to cut the circles into strips.
- Chop the onion into thin rings and put it in an even layer on a baking sheet (do not forget to grease it with oil).
- When the meat is ready, put it also on a baking sheet, on a layer of onions. We put it tightly, on top we will make a thin mesh of their mayonnaise. This is where a thin and thin mesh is appropriate.
- Put pineapples on the meat and cover everything with a layer of cheese.
- We put in a hot oven (180-200 C) for half an hour (up to 40 minutes). When a golden brown crust appears, the meat is ready.
French pork with onions and cheese
This recipe is a classic combination of basic ingredients. Its zest in the sauce. I suggest using béchamel sauce for dressing, and marinate the meat itself in wine sauce... Your French style pork with onions and cheese will get a real French twist. The meat will be juicy, with a tart aftertaste and herbal aroma. The onion will add completeness to the composition.
Ingredients for 4 servings:
for the sauce:
- flour - 20 g;
- with butter (butter) - 20 g;
- milk - 200 ml;
- nutmeg, salt - on the tip of a knife.
For meat:
- Pork (balyk) - 400 g;
- Hard cheese - 200 g;
- Onions - 100 g;
- Salt pepper - to taste;
- Sunflower oil - for the baking sheet;
- Mayonnaise - 100 g.
For the marinade:
- Red wine (tart) - 250 ml;
- Herbs (Provencal or your favorite) - 1 tsp;
- Garlic - 1 clove.
Preparation:
- Let's make the sauce. To do this, pour milk into a saucepan and heat it strongly, but do not let it boil. Then put the butter in another bowl and melt over low heat. Put flour to the butter that has begun to melt and stir everything well and very quickly. Then put the milk on the fire again and pour in the mixture of butter and flour. We will leave everything on a very low heat and stir constantly. So, hold for 5 minutes (the mass will harden), add salt and nutmeg to it and stir everything. In no case should our sauce boil, but should get the consistency of liquid sour cream. Remove from heat and leave for now. Cooling down, the sauce will be thicker - and it should be.
- Let's take care of the meat: it needs to be washed, cut into pieces (1 cm thick) in portions, rub with salt and pepper and beat off, send to marinate in the marinade.
- The meat for this recipe can be marinated in wine. Wine should be taken red (tart) to it, add crushed garlic (1 clove per glass) and herbs (Provencal), let the mixture boil, and then cool and marinate the meat for 2-3 hours.
- Meanwhile, peel and cut the onion into half rings.
- Now put pieces of meat on a warm greased baking sheet, put onions evenly on top of it and cover everything with our sauce.
- Then distribute the grated cheese evenly throughout the meat.
- We send everything to the oven for 50-60 minutes. Fire 180 C.
Advice:
- Very often this recipe is supplemented with thin strips of potatoes. Potatoes laid out from below, under the meat, it is flavored with salt and pepper. Usually no side dish is required in this recipe.
- If you don't want to mess with the sauce, then use mayonnaise in half with sour cream.
The basic recipe can also be supplemented with a layer of fresh tomatoes (for potatoes), or laid in two layers (then the cooking time will increase to one and a half hours). It all depends on your preferences and capabilities.
French mustard is good as a seasoning in this case. Any vegetable side dish, fresh salads are suitable here.
- Many housewives ask which part of pork is better for French meat? It is best to use the part that can be divided into portions and beat off i.e. carbonate or tenderloin. The meat should not be too greasy, otherwise your pork will drain off while in the oven.
- If you are not yet confident in your abilities, this dish can be cooked in foil, but then you need to cook without cheese, as it will remain on the foil. Do this: Lay the ingredients in layers in foil and bake the meat in it for 20-25 minutes. Then open the foil, put the grated cheese on top in a very thin layer, again (without closing the top) send the baking sheet to the oven for 10 minutes. You won't have a golden brown crust, but the meat will be well-baked and with melted cheese on top.
- Be sure to spread the meat tightly, leaving no gaps between the pieces (otherwise it will burn).
- You can check the readiness of the dish with a toothpick. Pierce the dish through. If it's ready, the juice will be clear. In the event that the dish is not yet ready, and the cheese is burning on top, carefully, without pressing the crust, cover the baking sheet with foil and leave it in the oven for 10 minutes.
- To understand how much to cook meat in French from pork, remember that it will take 30 minutes to cook a thin layer of pork and another 10 minutes for each layer of vegetables. The thicker the layer, the longer the baking sheet should be in the oven. The average cooking time for French-style meat in a 3-layer oven is 40–45 minutes.
- If you decide to marinate the meat (it turns out to be juicier), then it is necessary to put in the marinade the chopped, salted and peppered pieces (or add salt and pepper to the marinade). Marinate for at least an hour and a half. Otherwise, the meat will not have time to soak in the marinade.