There are many ways to bake chops in the oven with cheese. However, the most popular is the classic French meat recipe - pork baked in the oven with cheese and potatoes.
How to choose meat to make cheese chops
To prepare classic French meat, you will need: 500-600 g of pork or beef, 1 kg of potatoes, 150-200 g of hard cheese, 2-3 heads of onions, vegetable oil, salt and black pepper. It is advisable to use enough heavy cream to grease the chops.
The best choice for cooking chops is the neck, loin, or the juiciest piece of ham. It is undesirable to use too fatty pork, as the combination with cream will make the dish unnecessarily heavy on the stomach. Lean pork will be too dry. Choose fresh pork, light pink in color with white fat layers.
If you decide to cook beef, the meat should not be too dark with yellow fat. This is a sign of the animal's old age, which means the chops will turn out tough. Be sure to check the meat for elasticity by pressing on it with your finger. On fresh meat, the hole quickly disappears.
Cheese baked chops recipe
The meat is washed and dried with napkins. Then, cut into portions across the fibers and beat well with a special hammer or knife handle. To prevent splashes of blood and small pieces from flying in all directions, it is recommended to wrap the meat in cling film. The meat is salted, peeled, and the potatoes are peeled.
Potato tubers are cut into semicircles, no more than 1 cm thick. Onions are finely chopped. The cheese is grated on a coarse grater. Preheat the oven to 180-200 ° C.
The frypot is greased with vegetable oil and all the prepared ingredients are put into it. Pieces of potatoes are laid in the first layer, which must be sprinkled with a small amount of salt. The second layer is chops, which are greased with heavy cream for juiciness. The third layer consists of a piece of chopped onion. Further, the layers are repeated until all the components of the dish are finished. The brazier is placed in the oven.
Keep potatoes and chops in the oven for an hour. Then, take out the brazier and sprinkle the grated cheese on the dish. After that, the chops are put back in the oven for about 15 minutes. The dish is considered ready when the cheese is completely melted and browned enough.
The meat is served hot in French, cutting the dish with a knife into portioned pieces, like a pie. You can also serve chops and potatoes right in the brazier. Before serving, it is recommended to garnish the dish with finely chopped parsley or dill.
