Step 1

Lightly tenderize the chops with a meat mallet. Make several short incisions around the perimeter of the meat slice with a knife, about ¼ inch deep.

Step 2

Season pork chops with salt and pepper on both sides to taste.

Step 3

Heat the lard in a skillet over medium-high heat. Sear the pork chops in the hot skillet in a single layer. Each side of the meat will take 1-2 minutes.

Step 4

Remove the fried meat from the skillet to a plate and set aside. Lower the heat in the pan and add the finely chopped onion. Add a tablespoon of water and scrape off brown bits on the bottom with a flat wooden spoon while frying the onions until golden brown.

Step 5

Return the meat with all the meat juice to the fried onions and take the pan away from the heat source.

Step 6

Mix the heavy cream and mustard in a bowl and add the mixture to the pan with the pork chops. Sprinkle with fresh rosemary leaves.

Step 7

Cover the skillet with a lid and place it in a preheated oven at 340°F (170°C) for 30 minutes. Then remove the lid, raise the oven temperature to 356°F (180°C), and roast uncovered for another 15 minutes.