Hog Chop Mess Hall Recipes

GRILLED WILD BOAR CHOPS

Grilled Wild Boar Chops image

Lemon and rosemary play with the rich leaness of wild boar. Serve with Farmgirl's mushroom ragout and roasted veggie-fruit medley.

Provided by GirlwithMS

Categories Pork

Time 6h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 wild boar chops
3 meyer lemons, juiced
1 cup olive oil
2 tablespoons olive oil
1/4 cup fresh rosemary, chopped
1 tablespoon garlic, minced
1 teaspoon salt, kosher
1 teaspoon black pepper, fresh ground

Steps:

salt and pepper the chops.
place chops in roomy, non-metal container so each chop lays flat.
whisk all ingredients (sans chops) for marinade.
pour marinade over chops.
cover and refrigerate at least (4) hours, turning every hour or so.
prepare grill/fire for direct heat on hi.
sear chops on both side for 2 minutes.
turn heat down or place chops on cooler part of grill for remaining cooking.
Close lid and cook about (5) mins on each side for medium rare.
let chops rest at room temp for (10) mins before serving.

Nutrition Facts : Calories 559.9, Fat 61.1, SaturatedFat 8.5, Sodium 586, Carbohydrate 10.1, Fiber 4.2, Protein 1.2

PAN ROASTED WILD BOAR CHOPS RECIPE - (3.8/5)

Pan Roasted Wild Boar Chops Recipe - (3.8/5) image

Provided by á-174942

Number Of Ingredients 12

Ingredients

2 pounds boar or feral pig chops - (to 3) bone in or out (looks better with the bone!)
1 tablespoon Lawry's Seasoned Pepper
2 teaspoons Lawry's Seasoned Salt
1/3 cup olive oil
2 tablespoons minced fresh rosemary
1 lemon juice only
8 whole garlic cloves - (to 10)
6 whole peeled shallots - (to 8)
1 cup baby carrots
2 celery stalks cut 2" pieces
1 cup dry red wine
1/2 cup chilled butter cut into 4 pieces

Steps:

Season meat with Lawry's Seasoned Salt and Lawry's Seasoned Pepper. Toss seasoned chops with 1/4 cup of the olive oil, rosemary and lemon juice. Cover and refrigerate for 6 to 12 hours. Heat remaining oil in a large ovenproof skillet. Add chops and lightly brown on both sides. Remove chops and set aside. Add garlic, shallots, carrots and celery and cook until lightly browned. Return chops to the pan and place the pan in a preheated 375 degree oven. Cook for 5 to 8 minutes more or until chops are just done and shallots are slightly soft. Remove pan from oven. Remove chops from pan and keep warm. Place pan over a medium-high burner and add wine. Reduce wine to about 2 tablespoons. Remove from heat and whisk in chilled butter until melted. To serve, place vegetables on plates and arrange chops over. Drizzle sauce over chops. This recipe yields 4 servings. There is a relatively small danger that your hog, boar, etc. may carry the parasite trichinella, which causes trichinosis... a bad thing. Make sure that the meat is cooked to an internal temperature of 155 degrees for several minutes, 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 don't have boar chops handy, substitute lamb, venison or pork chops. Use any vegetables in season to accompany the chops if you don't want to use shallot, celery and carrot.

HOG CHOP MESS HALL

HOG CHOP MESS HALL image

Categories Pork

Yield 1 dinner

Number Of Ingredients 21

Ingredients

1 c light brown sugar
0.5 c pink salt, or substitute kosher salt
0.25 c juniper berries
1 t paprika
0.5 t all spice
0.5 t cayenne pepper, divided
2 cinnamon stick, broken into pieces
2 bay leaves
6 extra thick, center cut pork chops, 10 to 12 oz each
1 t vegetable oil, plus more for grill
2 shallots, peeled & minced
12 T unsalted butter, softened & divided
1.5 t red tabasco sauce
1 medium onion, cut into 1/4-inch dice
2 lb pounds mustard greens, washed and cut into 3-inch pieces
1 pn each salt & pepper to taste
6 c chicken stock, divided
2 T apple cider vinegar
1.5 c stone ground white grits
8 oz white cheddar, grated
0.5 c half and half

Steps:

Directions Brine the chops: Place brown sugar, pink salt, juniper berries, paprika, all spice, 1/4 teaspoon cayenne, cinnamon stick pieces and bay leaves into a large bowl. Add 2 cups hot water; stirring the mixture until the sugar and salt is dissolved. Add 6 cups of cool water, stir to combine. Lay the chops in the liquid, it should cover them completely. Cover and refrigerate about 24 hours. Make the Tabasco butter: Heat 1 teaspoon oil in a small saute pan. Add the shallots and cook, stirring often until softened, about 5 minutes. Scrape them into a small bowl to cool completely. Stir in 8 tablespoons softened butter and Tabasco; mix thoroughly. Shape the butter into a log on a piece of plastic wrap. Wrap it tightly and freeze. Use within 2 weeks. Sous vide: Fill a Sous Vide machine with warm water. Set it to 138 degrees F. for medium-rare pork. Remove the chops from the brine, rinse them in cool water and dry thoroughly. Place each into a vacuum pouch, following manufacturers directions. Submerge the pouches in the water and cook for at least 2 hours and up to 4 hours. Once they've reached the proper temperature remove from water. You may now plunge them in water to cool then store in the refrigerator until ready to grill or you may remove them from the pouches, saving any accumulated juices, and grill them immediately. Grill the chops: Prepare a charcoal or gas grill for direct grilling over medium-high heat. Season grill with towel dipped in vegetable oil (use tongs for safety). Place the chops on the grill until lightly charred on the outside, about 2 minutes. Turn the chops and repeat. Your goal is charred on the outside but just warmed through on the inside because they are already cooked on the interior to the perfect doneness.

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