With oven rack at center position, preheat oven to 350°. Divide each chop in half at natural division (they’ll split lengthwise, right in the middle.)

Trim visible fat. Heat fat in heavy skillet over low heat until fat is rendered, discarding any solid bits but leaving the rendered fat in the pan.)

Season chops with salt and pepper

Increase heat to medium and brown the chops in the pan in two batches

Transfer one layer of the browned chops to an enameled cast iron casserole or Dutch oven

Grind a bit more pepper and salt over all

Toss the onions and carrots in the hot fat remaining in the skillet. Layer half of the carrots and onions over the first layer of meat. Grind more pepper and salt over. Layer the rest of the chops over the vegetables; top with the remaining carrots and onion. Grind more pepper and salt over. Arrange peeled baby potatoes on top.

De-glaze the skillet with the lamb or chicken stock, scraping any meat or veggie bits loose. Pour all into the casserole (or Dutch oven.) Add the sprig of thyme. Heat to boiling on the stove top. Cover.

Transfer the covered casserole to the preheated oven and roast for 1 hour and 15 minutes.

Remove from oven. Pour off cooking broth and reserve. Skim off and discard grease from the surface of the liquid. Reserve cooking broth.

Over low heat, melt butter in frying pan; add flour and brown a bit. Whisk in cooking broth until thickened into a gravy. Pour gravy back over the meat and vegetables in the pot. Garnish with chives and parsley. Serve piping hot, with crusty bread.