Rub the chops with the halved clove of garlic. Melt the bacon fat in
a skillet and sear the chops on both sides. Place the chops in a
lightly grease baking dish. Saute the onions and carrots in the
skillet until the onions are transparent but not browned. Mix in the
flour, chili sauce and wine. Cook until thickened. On top of each
chop, place an equal amount of the carrot mixture. Pour 1 cup of
water into the baking dish; cover with foil and bake at 375 Degrees
F. for 60 to 70 minutes or until tender.