Looking to cook wild boar chops like a pro? Our pan-seared method guarantees juicy, flavorful results that highlight this premium game meat’s unique character.
Worried about drying out your boar chops? Pro tip: Starting with the fat cap helps to render the rich flavor. Just watch out; searing the fat can cause things to get a little smokey, so have the hood fan on full blast.
Pan-searing creates a beautifully caramelized crust, while the finishing baste with butter, garlic, and rosemary infuses each chop with succulent flavors just like cooking thick-cut pork chops. It’s a perfect dish for anyone looking to impress dinner guests with something out of the ordinary.
Why You’ll Love These Pan-Seared Wild Boar Chops
These wild boar chops offer a unique flavor that’s enhanced by a simple yet effective cooking technique. It’s not gamey enough to cause anyone to turn the dish away but different enough to have everyone wondering what’s different.
Get ready to turn these thick-cut, bone-in beauties into a restaurant-worthy meal that celebrates wild boar’s distinct flavor.
Ingredients for Pan-Seared Wild Boar Chops
- Wild boar chops: Similar to pork chops, we used thick cut and bone-in for maximum flavor. We ordered ours through Fossil Farms.
- Butter: Adds richness and aids in basting.
- Garlic: Provides a robust base flavor.
- Rosemary sprigs: Infuse the meat with aromatic herbal notes.
- Salt and pepper: Essential for seasoning.
How to Make Cook Wild Boar Chops
- Prep the Chops: Dry the chops with paper towels and season with salt.
- Sear Chops: Heat a cast iron skillet until just smoking, and sear the chops, starting with the fat cap, to render and crisp the fat.
- Sear Sides: Flip the chops and sear each side for 3 to 5 minutes until browned.
- Baste the Chops: Off heat, add butter, smashed garlic, and rosemary to the skillet. Spoon the melting butter over the chops.
- Finish in the Oven: Transfer the skillet to a preheated oven at 425°F and cook until the internal temperature reaches 140°F.
- Rest and Serve: Let the chops rest before serving to allow the juices to redistribute. As the chops rests, the internal temp will continue to rise by 5 degrees.
Recipe Tips
- Fat Rendering: Starting with the fat cap helps in rendering the fat, which adds more flavor and aids in the searing process.
- Butter Basting: Basting with butter not only adds flavor but also helps to cook the top of the chops while the bottom is searing.
- Thermometer Use: Use a meat thermometer to ensure the chops are cooked to a safe and perfect doneness of 145 degrees F without overcooking.
How to Serve Seared Wild Boar Chops
Serve these chops with a pan gravy or mustard cream sauce for a rich, tangy complement to the meat.
Pair these robust wild boar chops with hearty sides such as caramelized onions, garlic mashed potatoes, smoked mushrooms, roasted vegetables, or a wild mushroom risotto to complement the rich flavors of the meat.
For a lighter option, a crisp arugula salad with vinaigrette balances the dish beautifully.
Wine Pairing
A bold Syrah or a full-bodied Merlot pairs wonderfully with the savory richness of wild boar, enhancing the meal’s deep flavors.
How to Store Pan-Seared Wild Boar Chops
Store leftover wild boar chops in an airtight container in the refrigerator for up to three days. Reheat gently to maintain the best texture and flavor.
To Reheat: Gently warm them in a covered skillet over low heat. This method helps retain the moisture and flavors of the meat. Alternatively, you can heat them in the oven preheated to 275°F, covered with aluminum foil, to help them remain juicy and flavorful for 10 to 12 minutes, until heated through. .
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Turn wild boar chops into a remarkable meal using a two-step cooking process. This recipe shows you how to achieve the perfect sear and finish with aromatics for tender, flavorful results.
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Remove the boar chops from the package and pat them dry with paper towels.
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Season both sides with salt.
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Meanwhile, preheat a cast iron skillet over medium-high heat until just smoking.
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Starting with the fat cap, sear the chops. By starting with the fat cap, you not only sear the fat, giving it a lovely crisp texture, but it renders the fat, adding it to the pan to help the chops sear.
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Flip the chops to their side and sear for 3 to 5 minutes, until brown.
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Flip again and remove from heat.
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Add the butter, garlic, and rosemary to the pan.
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Using a spoon, baste the butter over the tops of the chops.
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Carefully transfer the skillet to the preheated oven.
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Cook for another 7 to 10 minutes until the chops reach an internal temperature of 140 degrees F.
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Remove the skillet from the oven and transfer the chops to a cutting board to rest for 5 to 10 minutes before plating.
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Season with a pinch of flakey salt and freshly ground black pepper.
Serve with mustard cream sauce.
Serving: 1serving | Calories: 347kcal | Carbohydrates: 2g | Protein: 25g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1344mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 744IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.2mg
