Ingredients

• 3 tablespoons lard or other cooking fat, divided
• 1 1/2 to 2 pounds thin-cut (3/4″-thick) pork chops
• 2 Asian pears, peeled, cored and sliced into 1/2″ wedges
• 1/2 large white onion, sliced into half moons
• 1 teaspoon fennel seed, ground
• 1/2 teaspoon salt
• juice of 1 lemon
• 3 tablespoons chopped fresh parsley

Directions

1. Heat 2 tablespoons of lard in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and starting to brown, about 7-8 minutes.

2. Season pork chops with ground fennel seed and salt.

3. Push onions to side of pan and add pork chops. Cook 4-5 minutes per side, until cooked to your liking.

4. Remove pork chops from pan to rest. Add remaining tablespoon of lard and Asian pear slices to pan. Cook, stirring constantly, until Asian pear slices are heated through and starting to brown, about 4-5 minutes.

5. Add lemon juice and chopped parsley; stir to combine. Pour over pork chops and serve.

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