The result struck me. Very, very juicy and tasty meat!
(per form 28 × 18 cm., 3 servings)
3 escalopes (or chops)
2 bulb bulbs
150 gr. cheese
3 cloves of garlic
salt + spices to your taste
If you have meat in a large piece – cut into chops 1.5 cm thick. Slightly repel.
Onion cut into half rings.
Cut tomatoes into thick circles.
Three cheese on a large grater.
Garlic cut into large pieces.
Grease the baking mold with butter.
At the bottom put half the onion.
Put chops on the onion. Salt, pepper, sprinkle with your favorite spices (I personally like basil for pork).
Top with leftover onions.
Onions – tomatoes. On the tomatoes decompose garlic.
On top of the tomatoes and garlic, lay out the dill.
On top of the dill fall asleep cheese.
Close the lid (or foil) and send for 1 hour in the oven, preheated to 180-190 degrees.
We take out of the oven, open the lid (remove the foil) and give 15-20 minutes to stand and rest. The meat should cool slightly so as not to lose the juice when sliced.
Enjoy your meal!
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Categories: Light Snack