Recipe: Russian "French style meat"

Here is the Russian recipe I’d like to share with you. I just want to warn you before you go on reading through it that Russian kitchen is pretty rich. You’ll find a lot of recipes with mayo, butter or fatty pieces of meat. But the meals are very good and delicious! You don’t have to eat them all the time, but you can indulge yourself sometimes, right?
The recipe of baked under mayo and cheese meat we, Russians, used to call “French meat”. Don’t be fooled by the name. This recipe has nothing to do with French kitchen. This is probably because in native Russian kitchen sour cream, not mayo is often used (yes, famous Russian salad Russians don’t consider to be Russian: )). And there is not a lot of cheese in the original Russian recipes.
For this recipe you can use any type of meat, chicken or even fish. Most popular is pork, some use veal, some chicken. Meat will be tender and juicy and absolutely delicious. Try it!
 This recipe has a lot of variations. Besides different types of meat some may add potatoes, mushrooms, zucchini or bell peppers. You can pick any type of cheese you like, but I would recommend choosing medium or sharp one.

For 5-6 servings you need:

-2 lb. of lean pork

-3 medium onions

-8 oz. of shredded cheese

-About 2 cups of mayonnaise

-Salt

-Pepper

I bought thin sliced lean pork chops. If you have regular ones, you’ll need to cut them lengthwise.

Tenderize each piece of meat with meat tenderizer.

Put salt and pepper to your taste and place meat on a tray slightly oiled beforehand.

Slice onions in a half rings.

Spread onions on the top of meat evenly. This is a step where variations exist. Some people put onions on the bottom of a tray, others add thin sliced potatoes, or mushrooms, or zucchini, or bell peppers. Whatever you like more and think that will go really good with your meal - just add it and see how it goes. Or just try simple and well-tried by me way.

Cover meat and onions with cheese. I picked Colby Jack mix.

Cover cheese with mayonnaise. Mayo doesn't let cheese to burn too fast, thus it is better when it covers cheese, not the other way. But you can find plenty of recipes that tell you to spread mayo first and then cheese. So, you can do it either way. Just remember: I'm sure my way is a better one :)

Cook in the oven for about 40-45 minutes at 375 F. You can set the oven at 350 F and cook for one hour, or set it at 400 F and reuce time a little. Longer cooking time will make meat more tender.

Serve hot with your choice of side.

Enjoy!

Your Ala