I’ve lived in the south for 55 years. When I was growning up, we had baked apples with pork chops at our table on more occasions than I can count.
Plus, no less an authority than Scott Peacock has an amazing recipe in his cookbook for roasted pork loin with scuppernongs. You can’t get more southern than cooking with scuppernongs!
No, no you gotta say it right:
Porkchopsh and appleshaush… Ain’t that shwell…
Tsssk. That’s the Scottish vice. 
I always thought it had something to do with pigs being slaughtered in the fall, when apples happened to be plentiful.
Fish n’ Chips is more English than Scottish though. Not that it aint a cross boarders vice.
Not fish& chips, but the ancient warcry of “Deepfry, deepfry, don’t care what it is, just deepfry” 
Pork goes well with lots of fruits. My most favorite recently is red currant jam.
So that would be your ‘currant’ favourite? 
This is not a bad thought, but every pig slaughter I’ve been to has always been in the winter, because the cold temperatures are necessary to keep the pork from spoiling.
Pork, apples, onions, rasins. These are some of the very few things that will actually keep over winter so they seem to be logical choices.