Pork Chops with Gravy

Preheat the oven to 340 °F (170°C).

Pat pork chops dry and lightly tenderize them with a meat mallet. Make several shallow cuts around the edges of each chop, about 1/4 inch deep, to help them stay flat while cooking.

• pork chops: 4

Season both sides with salt to taste and ground black pepper.

• salt
• ground black pepper: 0.25 tsp

Heat pork lard in a large oven-safe skillet over medium-high heat.

• pork lard: 1 tbsp

Sear the pork chops in a single layer for 1-2 minutes per side, then transfer them to a plate.

Reduce the heat. Add onions, peeled and finely chopped, together with water.

• onions: 2 small
• water: 1 tbsp

Cook the onions until golden, scraping up the browned bits from the bottom of the skillet with a wooden spoon.

Return the pork chops and any accumulated juices to the skillet, then remove the skillet from the heat.

In a bowl, mix heavy cream with yellow mustard.

• heavy cream: 1 cup
• yellow mustard: 2 tbsp

Pour the cream mixture over the pork chops and sprinkle with fresh rosemary leaves.

• fresh rosemary leaves: 1 tsp

Cover the skillet and bake for 30 minutes at 340 °F (170°C).

Remove the lid, increase the oven temperature to 360 °F (180°C), and bake uncovered for another 15 minutes .