Kirchtags-Jaus`n Marhof

First, for the garlic water, crush 3 cloves of garlic, mix with about twice as much water and let it steep for a while. Then strain. Cut the pork chop deeply at a distance of 1 cm, but do not pound it. Rub well on both sides with salt, coarse pepper, chopped caraway and the strong garlic water. Let marinate refrigerated for a few hours (preferably overnight). Now sear the chop with half of the lard until it gets a nice color. Finish frying in the preheated oven over medium heat so that the meat is still pink inside. Mix the rendered fat with the remaining lard, reheat and sauté onion rings, garlic cut into flakes, apple cubes and fresh thyme sprigs, in that order. Season with a little salt and coarse pepper. Allow the drippings to cool slightly and pour over the chop while it is still liquid, arranged on a deep plate. Garnish with bay leaves, a few garlic sticks and thyme sprigs. Chill in the refrigerator until the fat is completely set.

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