Meat in french with cheese and tomatoes in the oven

4 servings
1 hour

How to bake French meat with cheese and tomatoes in the oven? Prepare the ingredients you need. Choose the fatter part of the pork - the spatula or neck. Any other meat can also be used. But remember, cooking times will change. For example, beef will bake longer than pork, and chicken fillet or turkey is smaller. Choose tomatoes that are ripe, juicy and dense. Too soft fruits will be inconvenient to chop. Turn on the oven 180 degrees.

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

Remove the film. Salt the chops, pepper. Sprinkle with paprika. Paprika can be replaced with ready-made spices intended for pork. Or match the spices to your liking. Provence herbs, basil, marjoram, oregano are suitable. If you have time, send the meat to the refrigerator for a couple of hours, let it breeze. This will make it even tastier.

Grease the roasting tin with a little olive or sunflower refined oil. Put the pork chops in one layer.

Peel the onions from the husks. Thinly cut it into half rings. To prevent the onion from pinching your eyes, rinse it and the knife with cold water. If you use white or Yalta instead of onions, the taste of the dish will acquire a sweet note and will not mustard at all. Place the onion rings on the meat.

Wash the tomatoes and dry them with paper towels. If necessary, remove their ponytails. With a sharp knife, cut the tomatoes into thin rings. Spread them over the onion. Fresh vegetables can be replaced with tomato sauce or excluded from the recipe altogether. But with them it will be tastier and juicier.

Lightly brush a layer of tomato with mayonnaise. If for some reason you don't like mayonnaise, replace it with sour cream.

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

Cover the cheese with a thick mayonnaise net.

Bake the meat in French for about 40-50 minutes at 180 degrees. To make the meat better baked and the cheese not burned, cover the shape with foil. Take it off with 15-20 minutes to go. Bake until appetising cheese crust. How to check the readiness of the dish? Pierce with a knife point in the middle. If clear juice flows out, then it is ready. If the juice is pinkish, cook for a further 10 minutes. Enjoy your meal!