Heat the oven to 325°F/160°C. Make slivers in the chops and slide in slices of garlic. Season the chops with salt and pepper and brown them in the fat in a hot pan, about 3 minutes per side. Arrange half the potatoes and onions in a casserole. Season with salt and pepper and lay the chops on top. Scatter over the bacon and juniper berries. Cover with the remaining potatoes and onions. Season again. Pour over the wine. Cut a piece of parchment to fit over the potatoes and lay it in on top. Bake the dish for about an hour and a half, pouring in the stock and half time. Sprinkle with parsley to serve.