Our large bone-in chops from our outdoor bio pigs are absolutely amazing, fragrant, and very tasty. The ideal preparation is as follows:
Preheat the oven to 220 degrees. Prepare a baking dish, cut large pieces of carrot into it; you can also add celery, half an onion, garlic, or just any vegetables you have at home. Salt the chops, and in a hot pan with a little oil, fry the chops on both sides and on the skin to catch some color. Then put them on a roasting tray with chopped vegetables, add a little water or white wine, and put them in a hot oven (200°); turn the chops after 10 minutes, and after another 10 minutes lower the temperature to 150 degrees and bake for another 50 to 60 minutes. You can also bake at 140 degrees for 10–15 minutes longer. If you have fresh herbs, (like rosemary or thyme, add them to the roasting chops as well, or even halved apples; they go well with the roasted pig). During baking, check whether it is necessary to baste a little. Be careful not to "sit" the meat in water.
If you want to make a simple sauce for your chops, choose carefully what you add; carrots, apples, and cider are ideal; or add more vegetables, such as parsley, onions, carrots, leeks, thyme, some rosemary, and white wine or cider. After baking, you have to drain off some of the fat, but then everything just needs to be heated and mixed. There's no need to add flour (or you can add it if you don't mind) to have a beautiful sauce.
Also try some novel side dishes, like parsnips with maple syrup. Cut the parsnips into thicker oblong pieces, approx. half a kilo, add 2 spoons of oil, 3 spoons of maple syrup, and a little fresh thyme, put in a preheated oven at 200°, and let it bake for 40 minutes