Juicy Pork Chop with Lecsó | Hungarian Summer Favourite

Pound the pork chops lightly, season both sides with salt and pepper, then lightly coat them in wheat flour.

Melt the lard in a deep skillet or saucepan and sear both sides of the pork chops over high heat for 2-3 minutes until golden brown, then transfer them to a plate and set aside.

Add the finely diced smoked bacon to the fat remaining in the skillet and render its fat. Add the finely chopped onion and sauté until translucent.