Brown the chops in the lard. Remove them and sprinkle with salt and pepper. Put aside. Place the mushrooms and shallots in the pan that you just used, and cook them without browning, deglazing the caramelized juice. When the mushroom water has evaporated, add the vermouth and chopped ham. Sprinkle lightly with salt and pepper, and cook uncovered until somewhat dry. Preheat the oven to 350F. Cut out 6 8-inch squares of aluminum foil. Spread the mixture on both sides of the pork chops. Place them on the foil. Moisten with some crÅme fraöche, and wrap them up. Put them back in the oven, or on a barbecue for 20 to 25 minutes. This delicious preparation can be made early in the morning, and cooked later. The chops can wait for your guests without drying out.
