French-Style Pork with Potatoes

1. 1 Pork loinpack 600 g ≈ $5.98 170 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Potatoes≈ $2.19 per kg 150 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Mayonnaise 30 g
6. 6 Hard cheesepack 200 g ≈ $2.70 55 g
7. 7 Sunflower oil 5 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice pork¹ into ½-inch (1 cm) thick cutlets, pound to even thickness, season with salt, pepper, and rub with minced garlic⁴.

2. Slice potatoes³ into thin rounds and cut onions² into half-moons.

3. Grease a baking tray, arrange potato³ slices in a single layer, and lightly season with salt.

4. Layer pork¹ over potatoes³, top with onions², and spread with mayonnaise.

5. Cover tightly with foil and bake at 400°F (200°C) for 30 minutes.

6. Remove foil, sprinkle with grated cheese, and bake another 15 minutes until golden and bubbly.

7. Check doneness: pork¹ should be white inside with no pink juice, potatoes³ tender.