French pork meat with tomatoes

4 servings
50 min

Prepare all the ingredients you need for the dish. Pork can be used as a whole piece (for example, ham, carbonate or neck - depending on how fat pieces you need) and already in the process cut it into the right slices. Or buy ready-made pork cutlets/anthrecotes. You need 5 slices. It is also common for French meat to use onions cut into half rings. I don't add it, but you can add it.

Wash the meat, dry and cut into slices about 5-7 mm thick. Beat each slice off with a hammer to make it about the size of a palm. There is no need to beat too hard - so that the meat retains its integrity and does not have through holes through which mayonnaise can flow.

Salt the meat, pepper it.

Wash the tomatoes, cut in half and cut into not very thick semicircles. For the recipe, it is advisable to choose strong, fleshy and not very watery tomatoes.

Cheese (type & quot; Russian & quot;, & quot; Poshekhonsky & quot;) is grated on a coarse grater.

Put slices of pork in a vegetable oil-greased baking dish or on a baking sheet lined with parchment. I advise you to use oiled parchment (mustard color) - the meat will not stick to it. I ran out of such parchment and had to use the usual one. On top, brush the pork first with vegetable oil and then mayonnaise. If cooking with onions, then cut it into half rings, put it on mayonnaise.

Next, distribute the semicircles of tomatoes, overlapping them like shingles.

Sprinkle everything with grated cheese. Put the meat in French in an oven preheated to 180 ° C on average for about 40 minutes. The exact time depends on the features of your oven. The cheese on top should be browned.

The degree of browning depends on your preferences. I love as much as crisp, so I left the meat for another 10 minutes in a cooling oven. Enjoy your meal!