Origin of this recipe anyone?



I have learned this recipe from my mom. She called it "French style pork", but I really have no idea where it came from. I have never seen anyone else to make anything similar, nor I have found anything similar on the net. I wonder if anyone would recognize the recipe and tell me something about its origins.

Here it is:

Pork tenderloin sliced across to make a "puck" like a file mignon steak. I then salt and pepper them and flatten with a fist of my hand. The flattened patties are pan fried for a short time to brown them. Then I put the browned patties into a Pyrex casserole dish, making sure they are placed tight together. I cover them with sauteed onions, cheese, and mayo and put them into oven set to broil at 350. Twenty minutes later they are done. The cheese melts and covers the meat and prevents it from drying out. Mayo browns nicely and develops this very unique taste that I don't know how to describe.

Anyone seen anything similar? Thank you!


Staff member
Joined Mar 29, 2002
I've seen fish topped with a little mayo then broiled. No idea of the national origins.
Joined Feb 13, 2008
The origin of grilled mayonnaise specifically as well as mayonnaise generally is probably Spanish.  Mayonnaise probably entered modern cuisine when Port Mahon (Mayon in French) was successfully invaded by the Duc de Richelieu in the middle of the 18th C.   There are other theories, though.  Continuing with useless history, the OED lists the first use of mayonnaise in English in one of W. M. Thackeray's Miscellaneous Essays, 1841.

Your "disk" of pork is called a medallion not a puck.  After smashing it, it's still a medallion, although if you smashed it enough it would be something else.  Probably a schnitzel.

The style of topping -- with the cheese and mayo -- is a gratinee variation. 

If you want to dress up your "French style pork chops," try adding chopped fresh green onions of once sort or another -- scallion tops, chives, garlic chives, etc. 

You can also use the same mix, add a little garlic to it, top thin slices of bread, and toast until the top is browned and the bottom crisped.  Goes well with cocktails.

Hope this helps,

Last edited:
Joined Feb 26, 2007
BDL - Great info as always, and really nice tips too.

I have a couple of people in the house here who are not keen on the smell of pork while its cooking but enjoy the taste.  I reckon this might be useful to avoid that, to a certain extent.

Have heard of lamb chops and chicken done in a similar fashion too.
Joined May 13, 2011
Maxim, hi:

IN former Soviet Union this recipe is called " French style meat". Sometimes it is also broiled in the oven with a layer of thin sliced potatoes (between onions and mayo/cheese).   In some former Soviet republics, where pork was not eaten by religoius mean, beef was a substitute. Hope this hepls. 
Joined Jul 28, 2001
20min sounds a rather long cooking time for medaillons?  

if this is an older recipe it's probably right. When I was a kid it was normal to kill pork twice.

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