Onions peel and cut into slices. Wash apples, quarter them, remove seeds and cut them into slices. Dab smoked pork chops dry.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat the lard in a roasting pan or ovenproof casserole on the stove. Brown the chops for 1-2 minutes on each side.
Add onions and apples and fry briefly while turning. Deglaze with cider and bring to the boil. Season with a little salt and pepper. Cover and braise in a hot oven for about 30 minutes.
For the crumbs, wash the thyme, shake dry and remove the leaves. Crumble the bread finely. Knead thyme, bread, 1 teaspoon lavender flowers and butter. Take the lid off the roaster and sprinkle the lavender mix as crumbs on top.
Bake open for about 15 minutes. Garnish with the rest of the lavender flowers. Potatoes taste good with it.