Pound the chops until tender, cut around the edges, rub with the lightly pressed clove of garlic and season generously with salt and pepper. Heat clarified butter in a large frying pan, meanwhile roll chops in flour on both sides, fry until golden brown on both sides and lift out of pan again. Cut the bacon, onion and carrot into small cubes and the cleaned chanterelles into coarser pieces. Fry the bacon and onion cubes in the remaining fat, then add the carrots and chanterelles and pour in beef broth or water. Season with caraway seeds, salt and pepper and put the warm chops back into the pan. Slice the potatoes and add them to the pan as well and steam everything together for a good 1/2 hour until soft. Just before the end of the cooking time, cook the peas separately until soft and mix them in. Again, allow to steam briefly. Sprinkle the chops with chopped herbs and serve with the vegetables. A lamb’s lettuce is recommended as a garnish.