Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boar or feral pig chops - (to 3) - bone in or out

  2. 1 tablespoon 15ml Lawry's Seasoned Pepper

  3. 2 teaspoons 10ml Lawry's Seasoned Salt

  4. 1/3 cup 78ml Olive oil

  5. 2 tablespoons 30ml Minced fresh rosemary

  6. 1 Lemon - juice only

  7. 8 Garlic cloves - (to 10)

  8. 6 Peeled shallots - (to 8)

  9. 1 cup 110g / 3.9oz Baby carrots

  10. 2 Celery stalks - cut 2" pieces

  11. 1 cup 237ml Dry red wine

  12. 1/2 cup 99g / 3 1/2oz Chilled butter - cut into 4 pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback