When most people think of a sauce to glaze pork chops with, apple sauce is not what first comes to mind.

One of the first recipes that called for an apple and pork chop combination dates back to the Roman Empire in the 1st century AD. The Roman chef Apicius served pork chops with apples. His recipes can found in the cook books, Forme of Cury and the Menagier de Paris that date back to the 14th century.

The Roman recipe is still eaten in the Northern and Central parts of Europe. The used this recipe, since the acidity in the apples would help with the digestion of fatty meats according to History of Food by Maguelonne Toussaint-Samat.

If this odd classic combination is still around after all these centuries, I say why not give it a try.

Apples and Pork Chops

1 (8 ounce) pork chop

1 teaspoon vegetable oil

2 tablespoons brown sugar

Pinch of salt and pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons unsalted butter

2 tart apples, sliced unpeeled

Preheat oven to 350 F.

Place a medium-sized cast-iron skillet or other heavy bottomed pan that is also oven safe on the stove over medium-high heat. Pat the pork chop dry with a paper towel. If the pork is not patted dry, and is placed on the skillet with hot oil, the oil will splash or splatter.

Rub each side of the pork chop with oil and season only one side with salt and pepper. Place the seasoned in the skillet and season the other side with salt and pepper. The pork chops will be seared on a skillet in the stove and finished in the oven.

Let the pork chop sear for one minute before turning and do the same to the other side After each side has seared and is lightly golden brown in color, place the cast-iron skillet in the oven. If a cast-iron skillet is not available place a medium-sized baking dish in the oven. Next transfer pork chop onto baking dish. If an oven-safe pan was used, place the pan in the oven.

After 15 minutes check the temperature of the pork chop, if the temperature reaches 160 F the pork chops is done.

Next, mix the brown sugar, salt, pepper, cinnamon and nutmeg together in a small bowl. Place a skillet over medium heat. Add butter and stir in seasoning mixture and apples. Cover skillet and let the apples cook until they’re tender.

If pork chops finish cooking before sauce is finished. Lower the oven temperature to 175 F to keep them warm and not over-cook them.

Remove the tender apples with tongs or a spoon and serve them with the pork chops.

Allow the rest of the sauce to continue cooking in the sauce pan without covering it. The sauce will be ready when it has thickened slightly.

Place pork chops and apples on a plate. Spoon some of the warm juices from the pan over the pork chop and apples and enjoy.

There are so many different ways to enjoy pork chops and apples, but why not enjoy them as the Roman’s would have.

Miguel Lopez can be reached at [email protected]