Let's prepare our simple ingredients and create a masterpiece out of them.
Peel the tomatoes. I make a cross-shaped incision, pour boiling water, then cold water - and the skin peels off almost by itself.
Cut the mushrooms, tomatoes and peppers into thin slices. You can do it manually, I cut it in a combine, it significantly reduces the time.
Put the slices of vegetables in a bowl, add salt and pepper to taste, pour lemon juice and mix well.
Cooking meat. We cut it into portions or in the form of small medallions, beat it through the film (not to holes!)
Fry in a greased and preheated grill pan until the characteristic stripes appear and are half-cooked. Do not salt in advance, so the meat will retain more juice.
Fry the chops with salt and pepper on one side. This will give a kind of "stratification" of flavors to the final dish. Transfer the chops to a baking sheet.
Artistically put the prepared vegetables on the chops.
Ready-made chops are sent to a preheated 200 degree oven for a maximum of half an hour. Make sure that they do not burn. The cooking time depends on the thickness of your chops. You can cover the top with a sheet of foil.
Ready-made chops are served hot, garnished with fresh herbs. And to make the vegetables shine beautifully, sprinkle them with olive oil.
Juicy, delicious, bright, festive. I am sure that this dish will enjoy due success on your festive table and will successfully replace traditional French meat.