Lightly pound the chops, season with salt, caraway and pepper. Fry in hot lard until crisp on both sides, drain off the fat and add fresh clarified butter. Fry over low heat until almost done, so they are still quite juicy inside. Remove the chops and keep warm. Deglaze the roasting residue with apple juice, add garlic and apple cubes and let steam briefly. Arrange chops and top with apple cubes and juice. Add the juice that has settled while keeping the chops warm.