Dark Age pork - a recipe from the 5th century

First of all, this dish is really, really tasty! My family urged me to prepare it more often. Vinidarius, probably a Goth living in Italy by the real name of Vinithaharjis, was the author of a small collection of cooking recipes, “Apici excerpta“, from the 5th century AD, at the transition from the Roman Empire to the Middle Ages, a time that has been branded as the Dark Ages due to a decrease of written sources. This perception is not entirely correct and dates from a time when historians divided periods into good (enlightened) and bad (dark) periods, which often was simply based on the availability of sources. Vinidarius probably meant a whole suckling pig to be cooked that way - I’m simply using pork chops here (good quality pork from an ancient breed raised by a neighborhood farmer). You need: pork chops, black pepper, honey, onions, green or dry coriander, meat broth and oil. The dish’s name, porcellum oxyzomum, suggests a sour dish made with vinegar (from Greek oxys - acid), bu