Vierbergler Pilgrim Snacks

Cut the rinds of the pork chops at centimeter intervals and then rub the chops thoroughly with salt, pepper, caraway seeds as well as garlic cloves crushed in a little water and marinate in the refrigerator for 2 to 3 hours. Melt the lard in a skillet, add chops and sear very hot on both sides, then reduce heat and finish cooking until chops are just cooked through (they can also be a very tiny bit pink). Drain off the fat, but do not pour it away, add a little water to the drippings and add enough of the strained fat to fry the onions cut into rings with the apple cut into slices until golden brown. Finally, toast the brown bread until crispy and place a cutlet on top, pouring the slightly cooled fat over it. Now top each cutlet with the apple and onion mixture and decorate with pickled gherkins and a bay leaf and a sprig of thyme.

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