Pork in French with potatoes - delicious! Recipes pork in French with potatoes: in the oven, slow cooker, in the pan

Pork in French with potatoes - delicious! Recipes pork in French with potatoes: in the oven, slow cooker, in the pan

Pork in French with potatoes is a popular dish since Soviet times.

An interesting fact: all over the world “meat in French” is called beef stew in wine, and only in our country is this hearty and high-calorie pork dish.

In this article we have collected the best recipes for cooking pork in French with potatoes.

Pork in French with potatoes - the basic principles of cooking

The main ingredients of the dish are: potato, pork, cheese and onion.

For pork in French with potatoes take a tenderloin. It is desirable that it was fresh meat, and not frozen. Pork tenderloin is washed and cut into fibers across the slices. Each piece is slightly fought off, salted and gloved.

Onions are peeled, cut into thin feathers or rings. In some recipes it is marinated. To do this, lay onions in a deep plate and pour diluted water with apple or wine vinegar. Marinade salt and add sugar to it. Onions marinated for about half an hour.

Potatoes are peeled and chopped into thin slices.

Ingredients for meat in French lay out layers. Pork is spread in a greased form, then the meat is covered with a layer of onion. If it is marinated before this, the onions should be lightly pressed. The next layer is spread potatoes. The dish is plentifully sprinkled with grated cheese and smeared with mayonnaise.

French pork with potatoes baked in the oven for about an hour at 180C.

Recipe 1. French Pork with Potatoes in the Oven


40 g pork tenderloin;

vegetable oil;

three potatoes;

on a pinch of salt and freshly ground pepper;

red large onion;

100 ml of dry red wine;

150 grams of cheese;

Fresh greens;

300 ml of mayonnaise with sour cream.

Method of preparation

1. Take the pork tenderloin, wash it well under the tap and cut off all the excess. Lightly dry them with napkins and cut the meat into slices a centimeter thick. Each piece is slightly repelled with a hammer. We decompose the broken meat on the board, sprinkle it with salt and pepper. Repeat the procedure on the other hand. 2. Pork shift in a deep dish and pour it with dry red wine. In half an hour the meat will become fragrant and soft. You can marinate pork throughout the night.

3. Clean and wash vegetables under the tap. Cut potatoes into thin slices. Onion shred half rings. Cheese large three.

4. Sprinkle deep heat-resistant form with oil. We spread on the bottom of a flat layer of potato slices and lightly salt it. Put the marinated meat on the potatoes. Sprinkle with finely chopped greens. The next layer lay onions.

5. In a separate container, mix sour cream and mayonnaise in equal proportions. Evenly pour this sauce on the dish. Cover the form with foil and send for forty minutes to the oven preheated to 220C. After this time, remove the foil, pork in French with potatoes, sprinkle abundantly with grated cheese and put in the oven for another quarter of an hour.

Recipe 2. Pork in French with potato in a slow cooker


200 g fresh pork;

two pinches of freshly ground black pepper;

medium bulb;

coarse salt;

400 g potatoes;

three large fresh mushrooms;

75 ml of refined sunflower oil;

a tomato;

130 g of mayonnaise;

50 grams of cheese.

Method of preparation

1. Wash the pork under running warm water, wipe the meat with a paper towel and place on a cutting board. To clean the pork from excess fat, veins and films. Cut it into thin plates, then chop into small pieces. Move the meat to clean dishes.

2. Wash champignons, dry out and cut off the hardened places on the caps and legs. Grind the mushrooms into pieces half a centimeter thick. Put the champignons in a separate plate.

3. Peel the bulb, rinse and chop into thin half-rings. Put in a plate.

4. Rinse the tomato, wipe with a napkin, cut the stem and cut the tomato into thin circles.

5. Peel the potatoes, rinse and cut into thin enough slices. Cheese grate on a coarse grater. 6. Pour sunflower oil into the multicooker container. Lay out evenly slices of pork, salt the meat and pepper. Smear a layer of pork with mayonnaise spoon. The next layer to put onions and pieces of mushrooms. Put slices of potatoes on top of the mushroom layer and smear it with mayonnaise. Put the whole potato in this way, smearing each layer with mayonnaise. Top out with the tomato mugs and sprinkle with grated cheese.

7. Place the container in a slow cooker, close the lid tightly and turn it on in the “Baking” mode. Cook the dish for forty minutes. Slightly cool the finished pork with potatoes and serve, cut into portions.

Recipe 3. French Pork with Potatoes in Foil


400 g pork;

clove of garlic;

six potatoes;

30 g of mustard;

two bulbs;

10 g of sugar;


coarse salt and pepper;

150 g sour cream;

fresh parsley;

70 g Parmesan cheese;

50 ml of sunflower oil refined.

Method of preparation

1. Wash a piece of pork under a tap, dip it in napkins and cut into four slices. Each put in the bag and slightly beat off the meat with a hammer. Peel the garlic and skip through the garlic press. Mix it with salt and pepper. Grate each piece of pork on both sides with the mixture.

2. Peel the potatoes, rinse and chop them into not too thick circles. Put the potato slices in lightly salted boiling water and cook for five minutes from the moment of boiling.

3. Grate the peeled carrots. Bulbs clean and chop into half rings. Put the vegetables in a frying pan with hot oil and fry over moderate heat until golden brown.

4. Mix sour cream with mustard, add salt, sugar and mix. Cheese coarsely grate.

5. Take a piece of foil, brush it with oil and put one quarter of the potato in the middle. Put a piece of pork on it and evenly grease it with mustard-sour cream sauce. Top with the meat on the fourth part of the vegetable roasting, smear again with sauce and sprinkle with grated cheese. Wrap the edges of the foil and put on a baking sheet. In the same sequence we make three more bags. 6. Heat the oven to 220 ° C and place a baking sheet of meat in it. Bake the pork with potatoes for about forty minutes. Before serving, unfold the foil.

Recipe 4. French pork with potatoes and tomatoes


half a kilo of pork tenderloin;


500 g potatoes;

spices and salt;

150 grams of cheese;

olive oil;

four tomatoes;

three cloves of garlic;

two bulbs;

300 g of mayonnaise.

Method of preparation

1. Cut into slices and slightly beat. Salt and season with spices from both sides.

2. Mix mayonnaise with finely chopped greens and crushed garlic.

3. Peel potatoes, wash and cut them into thin slices. Rinse tomatoes, dip with a napkin and cut into circles. Peel the bulbs and chop them with rings or feathers.

4. Put the potatoes in a bowl, sprinkle with oil, pepper, salt and mix.

5. Butter the deep form with oil, put half the potato on the bottom with an even layer and smear it with the sauce. Top half of the shredded onions. Pour the beef pork over it and smear with the sauce again. Put the remaining vegetables in this order: potatoes, gravy, onions and tomatoes. Dish sprinkle with finely chopped greens.

6. Put the form in the oven, preheated to 210C for forty minutes. Ten minutes before being cooked, sprinkle with grated cheese.

Recipe 5. Pork in French style with cream potatoes


eight potatoes;

10 g of salt;

purple onion;

700 g of pork pulp;

30 grams of flour;

2 pinches of sweet ground paprika and black pepper;

100 ml of refined vegetable oil;

200 ml of cream;

2 pinches of turmeric.

Method of preparation

1. Wash the pork flesh, dry and cut into small pieces. Pieces of meat, salt and pepper and roll in flour.

2. Put the pork in the pan with hot oil and fry it until golden.

3. Cut the peeled onion into chunks. For this dish, take small potatoes. Peel it and cut into 2-4 pieces. Put the potatoes in a bowl, season with salt, turmeric and paprika. Mix. Fry the potatoes until golden brown. 4. Put the pieces of pork, potatoes and onion slices into the baking pan. Pour all the cream and cover the form with foil. Heat the oven to 180 ° C and put the pork and potatoes into it for forty minutes.

Recipe 6. Pork in French style with potatoes in a pan


kg of potatoes;

coarse salt and pepper;

five onions;

300 g sour cream;

kg pork tenderloin;

300 grams of cheese.

Method of preparation

1. Vegetables to clean, wash and dry. Cut potatoes not too thick circles. Bulbs chop half rings.

2. Pork cut into portions into centimeters thick. Everybody beat off the gavel. Put the meat in a bowl, pepper, salt and mix.

3. Put the potatoes in a buttered pan, salt and pepper. Put the meat on top of the potatoes. Smear it on top with sour cream. Spread a layer of onion over the meat. It also smear sour cream.

4. Put the pan on moderate heat, cover tightly and cook for half an hour from the moment of boiling. Then open the lid, sprinkle with cheese and leave the pork and potatoes on the fire for another ten minutes.

Recipe 7. Pork in French with “Alternative” potatoes


half a kilo of pork;

30 g of mayonnaise;


50 g sour cream;

3 cloves of garlic;

300 g potatoes;

250 g of champignons;

200 grams of cheese;


Method of preparation

1. Cut a piece of pork into four steaks. Each grease, salt and pepper.

2. Heat a dry frying pan well, put the meat into it and fry it until golden brown on both sides.

3. Put roasted pork in heat-resistant form and leave to rest.

4. Cut the cleaned and washed potatoes into thin slices and lay them over the meat.

5. Peel and chop the garlic and onions. Fry them in well-heated oil until onion is transparent. Add to the vegetables finely chopped champignons and fry all together for three minutes. 6. Cut the eggplant into small cubes, place in a bowl and cover with salt water. After half an hour, drain the water, wash the eggplants, squeeze them and put them to the mushrooms. Fry for three more minutes. Now add sour cream and grated cheese to the pan, salt and pepper. Put the resulting frying on top of the potatoes and level.

7. Put the form in the oven for forty minutes. Bake at 180C. Get the pork in French, with a spatula, divide the dish into portions and serve with vegetable salad.

Pork in French with potatoes - tricks and tips

  • To cut the pork into even thin slices, leave the meat in the freezer so that it only grabs slightly.
  • You can use Bechamel sauce instead of mayonnaise and sour cream.
  • If possible, use Parmesan cheese in French for pork.
  • For this dish use pulp or pork tenderloin.
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