Baked pork collar with apples and potatoes | Juicy autumn one-pan dish

Rinse the pork collar slices with cold water, pat them dry with paper towels, then season both sides with salt and pepper, and sprinkle with the sweet paprika and dried marjoram.

Peel the potatoes and cut them into thick rounds or wedges. Wash, core, and cut the apples into thick wedges. Peel the red onions and cut them into wedges; peel the garlic cloves and crush them lightly with the flat side of a knife.

Thoroughly grease a deep baking dish with half of the softened lard. Spread the seasoned potato rounds evenly across the bottom, then scatter the crushed garlic and red onion wedges among them. Season lightly with salt.