Casserole-sauteed pork chops with salt marinade

Mix salt, pepper, dried thyme, ground bay leaf, a pinch of allspice and an optional mashed garlic clove.

Dry the chops, rub the marinade onto the surface and place in a covered bowl.

Marinate at least 2 hours, 6 to 12 better, turning two or three times; if refrigerated, increase the minimum time by at least a third.

Scrape off the marinade and dry the meat completely; the chops should be at room temperature.

Heat lard in a cast iron skillet over moderately high heat until nearly smoking.

Brown the chops 3 to 4 minutes per side, then remove them, turn off the heat and remove the fat.

Return the heat, add butter and an optional halved garlic clove, return the chops overlapping slightly and baste with the butter.

Cover with a lid and heat until the meat sizzles.

Place in the lower part of an oven preheated to 325F for 25 to 30 minutes, turning and basting halfway.

Remove the chops, pour off all but a tablespoon of the juices, add beef stock over high heat and boil rapidly, scraping up the coagulated juices, until reduced to around one eighth pint.

Return the chops to the pan and cover them with the sauce.