The priest’s secret

Ingredients

• to tasteonion
• to tastesalt
• to tasteground black pepper
• 6 slicespork leg
• 6 slicescheese
• as neededoil

Instructions

1. 1

   Season the pork

   Tenderise the pork slices, then season them with salt and ground pepper. Arrange them on a baking tray greased with oil.

2. 2

   Add onion and cheese

   Spread sliced onion over the pork and cover with the cheese slices. Put the tray in the oven to bake.

3. 3

   Bake until tender

   Once the cheese has melted and the pork is tender, take the tray out of the oven. Serve with potatoes.

What is The priest’s secret?

This is a straightforward Czech home-style bake: seasoned pork is layered with onion and cheese, then cooked in the oven. The recipe’s appeal is its short ingredient list and the way the cheese softens over the meat as it bakes.

The name alone does not establish a particular origin or a fixed traditional version. Here, the defining combination is pork, sliced onion and cheese, with potatoes suggested alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 43g protein, 3g carbs, 22g fat.

Most of the protein comes from the pork and cheese, while the cheese and oil contribute much of the fat. The recipe gives no quantities for the onion or oil, so the nutrition estimate is approximate; serving the pork with vegetables as well as potatoes can make a more balanced plate.

Choosing the pork and cheese

Pork leg: the recipe calls for six slices, which are tenderised before baking. Try to use slices of similar thickness so they cook at a similar pace.

Cheese: six slices cover the meat, so choose a cheese that melts readily. The recipe does not specify a variety.

Tenderise before baking

Pound the pork evenly rather than heavily in one spot. This helps the slices cook more consistently and makes them easier to eat.

Season both sides as you work, then arrange the slices on a lightly oiled tray so they do not stick.

Layer the toppings

Onion: cut it into rings and distribute them across the pork so each slice gets some. The recipe gives no set amount, so use enough to cover the meat to your liking.

Cheese: lay one slice over each portion of pork. It should be melted by the time the meat is tender.

Check for doneness

The method gives visual and texture cues rather than an oven temperature or baking time: look for melted cheese and tender pork. Check the thickest slice before taking the tray out.

Because slice thickness and ovens vary, avoid relying on the stated 60-minute total time as a precise baking duration.

What to serve alongside

Potatoes are the suggested accompaniment and make this a filling main meal. Boiled or baked potatoes both fit the simple, savoury flavours.

A crisp green salad or steamed vegetables can add freshness alongside the rich cheese topping.

Recipe notes & tips

• Tenderise the pork to an even thickness so the slices cook more evenly.
• Use just enough oil to coat the baking tray.
• Slice the onion into rings of similar thickness for an even layer.
• Arrange one cheese slice over each piece of pork.
• Check the thickest slice for tenderness before serving.

Variations

• Add garlic: scatter a little finely chopped garlic over the pork with the onion.
• Change the cheese: use another good-melting cheese if that is what you have.
• Add herbs: season the pork with a little dried marjoram or thyme.
• Include mushrooms: layer thinly sliced mushrooms over the pork before adding the cheese.
• Serve with vegetables: add a green salad or cooked vegetables alongside the potatoes.

Common mistakes to avoid

• Uneven slices: tenderise them to a similar thickness so they finish cooking at about the same time.
• Too much oil: use only enough to grease the tray, as the pork and cheese also release fat.
• Patchy onion: spread the rings over the meat so each portion gets some.
• Cheese added unevenly: place a slice over each pork portion for consistent coverage.
• Guessing by time alone: check that the pork is tender and the cheese has melted before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout, preferably in the oven; add a splash of water and cover loosely if the pork seems dry.

Frequently asked questions