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.

Note: 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. Use any vegetables in season to accompany the chops if you don’t want to use shallots, celery and carrots.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook



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