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Ingredientes
- 2 lb boar or possibly feral pig chops - (to 3) bone in or possibly out
- Â Â (looks better with the bone!)
- 1 Tbsp. Lawry's Seasoned Pepper
- 2 tsp Lawry's Seasoned Salt
- 1/3 c. extra virgin olive oil
- 2 Tbsp. chopped fresh rosemary
- 1 x lemon juice only
- 8 whl garlic cloves - (to 10)
- 6 whl peeled shallots - (to 8)
- 1 c. baby carrots
- 2 x celery stalks cut 2" pcs
- 1 c. dry red wine
- 1/2 c. chilled butter cut into 4 pcs
Direcciones
- Season meat with Lawry's Seasoned Salt and Lawry's Seasoned Pepper. Toss seasoned chops with 1/4 c. of the extra virgin olive oil, rosemary and lemon juice. Cover and chill for 6 to 12 hrs.
- Heat remaining oil in a large ovenproof skillet. Add in chops and lightly brown on both sides. Remove chops and set aside.
- Add in garlic, shallots, carrots and celery and cook till lightly browned. Return chops to the pan and place the pan in a preheated 375 degree oven. Cook for 5 to 8 min more or possibly till chops are just done and shallots are slightly soft. Remove pan from oven. Remove chops from pan and keep hot.
- Place pan over a medium-high burner and add in wine. Reduce wine to about 2 Tbsp.. Remove from heat and whisk in chilled butter till melted.
- To serve, place vegetables on plates and arrange chops over. Drizzle sauce over chops.
- This recipe yields 4 servings.
- Comments: It's much more likely which the animal you shoot is a feral hog, not a wild boar. There are populations of wild boar in the U.S., mostly in the mountains of Tennessee and North Carolina, but the rest of us are probably gunning for a closer cousin of the domestic hog.
- There is a relatively small danger which your hog, boar, etc. may carry the parasite trichinella, that causes trichinosis... a bad thing. Make sure which the meat is cooked to an internal temperature of 155 degrees for several min, just to be safe. It's also best to trim most of the fat from the chops as it often imparts unpleasant flavors to the cooked meat.
- If you do not have boar chops handy, substitute lamb, venison or possibly pork chops. Use any vegetables in season to accompany the chops if you do not want to use shallot, celery and carrot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 722 | |
| Calories from Fat 433 | 60% |
| Total Fat 48.98g | 61% |
| Saturated Fat 19.46g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1391mg | 58% |
| Potassium 304mg | 9% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.53g | 2% |
| Protein 49.82g | 80% |
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