Ophelia's Pork or Chicken Diplomat
Aug 6, 2008 12:41:53 GMT -8
Post by barbogold on Aug 6, 2008 12:41:53 GMT -8
I have not tried this one,others have raved about it. B.
Ophelia's Pork or Chicken Diplomat
My Ukrainian DSIL makes this. Delicious, Induction-friendly and super easy!
Almost EVERYONE who has tried this recipe has raved over it. Personally, I would never have thought of cooking with mayonnaise, but it comes out so creamy and cheesy. Yum!
The oil in the mayo separates to tenderize the pork, while the egg and cheese part becomes creamy and delicious, like a thick Bechamel.
Notes:
* You can also make Chicken Diplomat, Veal Diplomat, Steak Diplomat, etc. by substituting the pork with other kinds of meat.
* Vegetables may be added. Traditionally, the Ukrainians serve this dish with potatoes, but I found recipes on the Internet that included mushrooms, fresh beets, tomatoes or even prunes!
* The use of mayonnaise and grated cheese over baked meats and vegetables seems to be a very popular combination in Ukraine: I found one restaurant in Kiev on the Internet that had at least four variations of this theme on its menu.
* Other names for this dish include Pork "Le Maxim," Kharkov Steak, Royal Chops or Meat a la France.
* Carbs can be adjusted by using more or less mayo, cheese and onion. It's all good!
Ingredients: Boneless pork roast
Onion
Mayonnaise
Grated cheese
How To Prepare: 1. Pre-heat oven to 400 F.
2. Take a nice, pink pork roast (with not too much fat around the outside, according to DSIL) and cut it into 1/2" slices, then arrange them along the bottom of a deep baking dish.
3. Slice an onion into half-rings and place them on top of the pork.
4. Take enough mayonnaise to completely cover the pork (thinning it slightly with a little water, if desired) and pour over the top of the pork and onion.
5. Add 4 oz or more of shredded cheese (she uses cheddar, but any gratable cheese will do).
6. Place pan in oven for 15 minutes at 400 F, then reduce heat to 375 F and cook for one hour. If the gratinee starts to become too brown, you can cover the dish with a lid or tin foil.
Number of Servings: Depends on size of roast & amount of ingredients used
Carbs per serving - include all nutritional information if known: Low!
Preparation Time: 0:15 prep + 1:15 to cook
Effort (Easy, Average, Difficult): Easy
Source: Ophelia's DSIL!
Ophelia's Pork or Chicken Diplomat
My Ukrainian DSIL makes this. Delicious, Induction-friendly and super easy!
Almost EVERYONE who has tried this recipe has raved over it. Personally, I would never have thought of cooking with mayonnaise, but it comes out so creamy and cheesy. Yum!
The oil in the mayo separates to tenderize the pork, while the egg and cheese part becomes creamy and delicious, like a thick Bechamel.
Notes:
* You can also make Chicken Diplomat, Veal Diplomat, Steak Diplomat, etc. by substituting the pork with other kinds of meat.
* Vegetables may be added. Traditionally, the Ukrainians serve this dish with potatoes, but I found recipes on the Internet that included mushrooms, fresh beets, tomatoes or even prunes!
* The use of mayonnaise and grated cheese over baked meats and vegetables seems to be a very popular combination in Ukraine: I found one restaurant in Kiev on the Internet that had at least four variations of this theme on its menu.
* Other names for this dish include Pork "Le Maxim," Kharkov Steak, Royal Chops or Meat a la France.
* Carbs can be adjusted by using more or less mayo, cheese and onion. It's all good!
Ingredients: Boneless pork roast
Onion
Mayonnaise
Grated cheese
How To Prepare: 1. Pre-heat oven to 400 F.
2. Take a nice, pink pork roast (with not too much fat around the outside, according to DSIL) and cut it into 1/2" slices, then arrange them along the bottom of a deep baking dish.
3. Slice an onion into half-rings and place them on top of the pork.
4. Take enough mayonnaise to completely cover the pork (thinning it slightly with a little water, if desired) and pour over the top of the pork and onion.
5. Add 4 oz or more of shredded cheese (she uses cheddar, but any gratable cheese will do).
6. Place pan in oven for 15 minutes at 400 F, then reduce heat to 375 F and cook for one hour. If the gratinee starts to become too brown, you can cover the dish with a lid or tin foil.
Number of Servings: Depends on size of roast & amount of ingredients used
Carbs per serving - include all nutritional information if known: Low!
Preparation Time: 0:15 prep + 1:15 to cook
Effort (Easy, Average, Difficult): Easy
Source: Ophelia's DSIL!