And again, a little linguistic deception: although the dish is called “meat in French”, it is of Russian origin. It is believed that for the first time this dish was prepared in Paris especially for Count Orlov, a favorite of Empress Catherine the Great. Today there are many variations of the dish, and here is one of them.


  • Pork chop – 400 g.
  • Mayonnaise – 20 g.
  • Potatoes – 2 pcs.
  • Tomato – 1 pc.
  • Onions – ½ pc.
  • Hard cheese to taste.
  • Salt, spices to taste.


Cut the pork chop into pieces according to the number of portions you want, salt and pepper to taste, grease with mayonnaise on one side. Cut the peeled potatoes into slices and place on the meat. Put the tomato sliced ​​on top of the potatoes. Chop the onion into rings and lay on top of the tomatoes. Top with grated cheese. Bake in the oven at 190 degrees for 35-40 minutes.

Served with a side dish of fresh vegetables, or any other.

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