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Pan Roasted Wild Pig Chops


  • 2 – 3 lbs boar or feral pig chops bone can be in or out (looks better with the bone!)
  • salt and pepper
  • 1/3 cup olive oil
  • 2 tablespoons fresh rosemary minced
  • 1 lemon juice only
  • 8 - 10 whole garlic cloves
  • 6 – 8 whole peeled shallots
  • 1 cup baby carrots
  • 2 celery stalks cut into 2-inch pieces
  • 1 cup dry red wine
  • 1/2 cup chilled butter cut into 4 pieces


  • Season meat with salt and pepper. Toss seasoned chops with 1/4 cup of the olive oil, rosemary and lemon juice. Cover and refrigerate for 6 – 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 – 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.