Pork neck meat in French. Step-by-step recipe with photos

Do you want to cook pork so that it turns out juicy, tender and aromatic, melting in your mouth, with a golden crust? Then especially for you - a classic recipe with a photo of French pork meat in the oven with tomatoes and cheese.

The cooking technique is extremely simple. First you need to lightly pound the steaks and chop the vegetables, and then put all the ingredients on a baking sheet, which takes just a few minutes. All you have to do is put it in the oven and wait about half an hour.

What is the secret of delicious French pork meat? The most important thing is to choose the right fillet for baking. The neck, where there are layers of fat, is ideal. Of course, the neck contains more calories than the ham, but it is very soft and juicy, and the fat is guaranteed to prevent the meat from drying out. Prepare exactly as the step-by-step recipe with photos describes, and your pork under the cheese and mayonnaise “coat” will turn out incredibly tasty! Be prepared to be asked for more!

Ingredients

• pork 600 g
• onions 2 pcs.
• tomatoes (optional) 2 pcs.
• hard cheese 200 g
• mayonnaise 2 tbsp. l.
• salt and pepper to taste
• oil for greasing the pan

How to cook pork in French

1. I cut the meat into portions, across the grain. The optimal thickness is approximately 1.5 centimeters. If you cut it too thin, the pork may turn out dry.
2. 
   Then I beat each piece with a hammer. But without fanaticism, we are faced with the task of softening the fibers, making the pieces flatter and of approximately the same thickness, and not beating the meat to holes.
3. 
   I salted the chops on both sides and placed them on a pre-greased baking sheet. The pieces should be located at some distance from each other.
4. 
   I peeled two medium onions and cut them into thin rings (or half rings). Placed it on top of the meat and brushed it with mayonnaise. Onions will add special juiciness and flavor to the meat. And when baked, the mayonnaise will combine with the cheese, due to which the meat will acquire a beautiful cap - the calling card of meat in French. Unfortunately, homemade mayonnaise will not work, as it will inevitably separate at high temperatures. Therefore, choose a high-quality store-bought sauce with a high fat content (“salad” or “diet” are not suitable). Or you can make bechamel sauce, it will be delicious and not so harmful.
5. 
   I cut the tomatoes into circles. I distributed it among each portion and peppered it. I like French meat with tomatoes; it turns out especially juicy and has a characteristic sourness. But if you don't like it, you don't have to add them. Then just lightly pepper the meat to make it more aromatic and spicy; you can add some other spices, for example, a mixture of Italian herbs.
6. 
   I sprinkled grated cheese on top of each serving. It is desirable that the “cap” be high, then when baking the cheese will melt for a long time, and will not immediately dry out and burn.
7. 
   I baked pork in French in a preheated oven at 170-180 degrees for 40 minutes, at medium level. During this time, the pork had time to bake, and a ruddy cap formed on top. When roasting, the meat will give a lot of juice, so there is no need to add water. For the first 30 minutes, you don’t even have to look into the oven, but then make sure that the cheese crust doesn’t start to burn (if necessary, you can cover it with foil).

When the French pork is ready, all that remains is to place the meat on portioned plates and serve. You can add any side dish you like, most often served with mashed potatoes or rice.

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 a bit 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 filling 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.

Many years ago, a French-style meat recipe was suggested to me by a friend who cooked it for her family every weekend. I didn’t have an oven then, and I cooked my first French-style meat in a frying pan. This was the case for a long time until the oven appeared. Since then, I have tried many variations of this dish: with mushrooms, onions, tomatoes, potatoes, pineapples and various meats. Also, I used to use mayonnaise, but then I replaced it with sour cream and still use it to this day. Now, however, I don’t often cook this dish, more for the holiday table. Today I propose to cook meat in French from pork.

To prepare a dish, prepare all the products according to the list.

Cut the pork into slices 7-8 mm thick. I used carbonade.

Cut the onion into half rings and marinate in a mixture of water and vinegar, adding sugar and salt. Leave the onion for 15-20 minutes.

Season the pork with salt and pepper, cover with cling film and beat with the flat side of a kitchen hammer.

Grease a baking dish with a little sunflower oil and spread half of the pickled onions over the bottom.

Place the pork overlapping, covering the onion.

Place the remaining onion on top. Mix sour cream with soy sauce and brush the top of the dish.

Heat the oven to 180 degrees and bake the meat for 30 minutes. Then take out the pan, sprinkle the dish with grated cheese and bake for another 15-20 minutes, until the desired crust color.

Serve ready-made French pork with any side dish or fresh vegetables.

Bon appetit!

A very simple and budget-friendly option for dinner or a mid-day main course. There is a side dish, vegetables, sauce and golden brown crust all at once. Try it, you will like it!

Today we will offer you four different options for meat “French style”. This will be a dish with potatoes, tomatoes, mushrooms and finally we will cook it in cream. They will all turn out different, despite the fact that the ingredient lists are very similar.

This dish can be served not only to loved ones, but also to guests who suddenly decide to visit you. It's delicious, satisfying, rich and insanely juicy! Guests, as well as your loved ones, will definitely appreciate the dish.

Next, we will share with you the secrets of how to choose the right fresh meat, and then we will tell you how to prepare the dish even more tasty and appetizing. Look for tips at the end of each recipe and then at the end of the article.

Pork "French style" with potatoes in the oven

Cooking time

calorie content per 100 grams

How to cook:

Tip: to make meat easier to beat, cover it with cling film or a plastic bag. Then the pieces will not fall apart, and the hammer will remain clean.

When choosing ingredients for any dish, you should always choose the freshest ingredients. Today we'll be cooking with pork, so let's start remembering how to select it.

Of course, it is wiser to take fresh and chilled meat instead of frozen. After all, the lifespan of such a product is absolutely unknown. To identify a fresh piece of pork, you have to feel it. The finger indentations should disappear faster than you can remove your fingers. If this takes a few seconds, it is better to refuse the purchase. The pork should not be wet or dry, but should be moist. There should be no mucus.

The appearance of the product is also important, which usually makes the first and most important impression. The meat should be its natural color - pink and without any other shades. In no case should there be stains, cuts, scratches or grayish color. Remember that the darker the “pink color” of the meat, the older the animal. Dark meat will take longer to cook and may end up being tough.

Be sure to carefully examine the fatty layers on the meat. They should be white or cream in color. Cream stripes will indicate that the pig was old or mature. For a tender dish, choose lighter meat. If the layers of fat are pink, it means that the product was soaked in potassium permanganate to return it to its natural pink color.

Juicy pork “French style” in the oven with tomatoes

A very fresh presentation of a familiar dish. Juicy tomatoes prevent the meat from drying out, and their combination with cheese is a classic.

How much time - 50 minutes.

What is the calorie content - 203 calories.

How to cook:

1. Cut the meat into six pieces, each of which should be beaten with a hammer;
2. It is necessary to cut the peeled onion into thin rings;
3. Tomatoes should be cut into the same circles, the stem must be cut out;
4. Coarsely grate a piece of cheese;
5. Place the salted meat on a baking sheet, and then grease it with mayonnaise on top;
6. Next, place the onion on top;
7. Place the tomato slices on top of everything and spread the sauce on them;
8. Sprinkle cheese on top of the food and bake everything in the oven for about thirty minutes at 190 Celsius. Serve immediately.

Tip: the cheese can be any kind, even not hard varieties. It tastes best with parmesan or feta cheese.

Tender pork “French style” with potatoes in cream

An incredibly tender dish served with the famous bechamel sauce. It turns out nourishing and elegant.

How long is it - 1 hour and 40 minutes.

What is the calorie content - 174 calories.

How to cook:

1. In a small saucepan, first melt a piece of butter;
2. Add flour here and fry it until golden, be sure to stir constantly;
3. Pour in the cream in a thin stream and continue stirring constantly;
4. Add a little salt and nutmeg. If you want, you can crush and add garlic;
5. Simmer over heat for about five minutes until the sauce thickens. Then cool;
6. Wash the meat, cut into several pieces, beat them with a hammer and season;
7. Peel the potatoes and cut them into slices;
8. The peeled onion must be cut into half rings;
9. Pour just a little sauce into the bottom of the mold and spread it over the surface;
10. Place half of the potatoes on the bottom, covering it completely;
11. Next, put the pieces of meat and also apply the sauce on them;
12. Place the onion and the second part of the potatoes on top of it;
13. Place all the tomatoes on top and pour the remaining sauce over everything;
14. Bake for about fifty minutes at 200 Celsius. Remove and serve with fresh herbs.

Tip: to make the sauce more pronounced, you can add a mixture of peppers or herbs to it. The same spices can be used by sprinkling them on top of each layer of the dish.

Fragrant pork “French style” with mushrooms

Mushrooms and meat are another successful combination in cooking. This way they are still nutritious, and the mushroom aroma is simply crazy.

How much time - 45 minutes.

What is the calorie content - 211 calories.

How to cook:

1. Cut the pork into small pieces, after which they need to be beaten;
2. Season the pieces and place them on a baking sheet with a little oil;
3. The peeled onion should be finely chopped and then sprinkled over the meat;
4. Apply a little mayonnaise on top;
5. Remove the champignons from the jar and cut them into several parts;
6. Place them on top of the onions;
7. Cut the tomatoes into thin slices and place them on top of all the products;
8. Coarsely grate the cheese and sprinkle it on top, then place the dish in the oven over medium heat for about thirty-five minutes.

Tip: instead of champignons, you can use other mushrooms, for example, honey mushrooms. You can also use dried mushrooms, but they should be soaked first.

1. If you have peeled the potatoes, and only after that you will deal with the meat, then we advise you to wash the root vegetables to remove any starch, then dry them, sprinkle them with oil, and stir. Thanks to the oil, the potatoes will remain their natural color;
2. In order for the dish to be prepared correctly and on time, we advise you to cut both potatoes and meat into pieces of the same thickness. After all, if the potatoes are whole, and the meat is beaten to a thickness of 10 mm, then, of course, the meat will cook many times faster and will have time to cool before the potatoes are just ready;
3. When you work with onions, it is very important to rinse them after peeling. You cut off one end with the roots, and juice comes out from the cut. It is this that will cause tears while working, so it is better to play it safe so as not to waste time washing your face;
4. To prepare a truly special dish, we suggest you pickle the onions. To do this, you need to peel it, rinse it and cut it. These can be cubes, rings, quarters, half rings, straws, feathers and whatever you want. Next, season with sugar, salt, and vinegar. Adjust the taste and leave for half an hour, then drain;
5. To get juicy meat, you can pre-fry it in a frying pan until golden brown. Due to the fact that the crust “seals” the juices of the meat inside, it turns out much juicier than what you simply cook in the oven;
6. If you want a thinner and less calorie crust, then use grated cheese mixed with low-percentage sour cream. Potatoes can not only be cut into rings, but also grated using a grater;
7. To prevent the meat from drying out in the oven, cut it into pieces at least 15 mm thick. Then it will remain juicy and very tender inside.

If you don’t know what to cook from the products that are in the refrigerator, then we urgently suggest preparing you one of our recipes. There's meat, vegetables, sauce and stretchy cheese! It would be foolish to refuse such gastronomic pleasure.

Today, French-style meat in the oven stands apart in our kitchen and occupies a dominant position on the table. There are up to a dozen, or even more, varieties of this dish. But all recipes certainly contain three ingredients - meat, onions and mayonnaise. You can cook French meat with mushrooms in the oven, French meat with potatoes in the oven, French meat with tomatoes in the oven. And also, depending on what kind of meat you want to use in this dish, they distinguish between French oven meat from pork, French oven meat from chicken, and French oven meat from beef. Of course, your personal preferences are important in this matter, but the classic version of the “French-style meat in the oven” dish is pork.

Meat dishes in the oven are varied. How to cook meat in French in the oven is well understood from our recipes with photographs of dishes. For example, when preparing a recipe for “French-style meat in the oven,” a photo of this dish will tell you what it should look like in the end. Or, if you are planning to make some original French-style meat in the oven, a photo and recipe for such a dish will be even more useful to you. If you have prepared your own version of the “French-style meat in the oven” dish, be sure to send us the recipe, we will tell other lovers of this dish about your invention. Using photographs in recipes helps housewives. A very useful way to learn how to cook meat in French is through video. A mystery takes place in the oven, which is worth capturing on video and showing to all interested cooks.

Many people know how to cook meat in the oven in French, but it’s still worth checking out our recipes. There you will find a lot of interesting things.

Maybe some tips for cooking meat in French in the oven will also help you:

Lean pork and veal pulp are suitable for this dish. We do not recommend using lamb and beef, since lamb will “clog” the dish with its taste, and with beef you may not guess - choose the wrong piece.

You need to use sweet, juicy varieties of onions; “strong” onions should be lightly soaked in cold water or doused with boiling water.

There are two classic options for a set of products: meat-potatoes-onions-mayonnaise-cheese and without adding potatoes. All other ingredients that are used when preparing meat in French are secondary.

Before preparing the dish, the baking sheet is greased with vegetable oil, the pieces of meat are washed, dried, and lightly beaten.

If you are cooking meat with potatoes, then the latter can be laid out either as the first layer or as the penultimate one. In the first case, the potatoes are cut into thick slices and placed on a baking sheet. In the second, they cut it as thin as possible.

Place the baking tray with the food in the oven preheated to 180-200 degrees and bake until done, about 40 to 60 minutes.

A few words about cheese. It is better to use a mixture of two types of cheeses - soft (like Cheddar or Gouda) and hard (Parmesan). In some cases (depending on the oven), you can sprinkle the dish with cheese 10-15 minutes before cooking. And most importantly, don’t skimp on the cheese if you want a crispy cheese crust. It is better to reduce the layer of mayonnaise.