I used this recipe for the pork chops, with the oven set to 250. I might take it down to 225 next time - the chops were still cooked through in a little under 45 minutes, so I didn't win any more time for mingling of pork-apple-onion flavors.

FAR more flavorful than most pork. Not sure it's $25/pound good, but I will definitely use this recipe again, and will have to try the Mangalitsa pork belly one of these days.

Best pig-fat I've ever tasted. Just finished rendering lard, and the greaves (protein chunks that are effectively fried in pig-fat in the rendering process) smell ridiculously good.