Boar Rib Chops with Porcini Sauce

By The Canadian Living Test Kitchen

2 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	418418 cal
pro	38 g38g pro
total fat	25 g25g total fat
sat. fat	12 g12g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	144 mg144mg chol
sodium	733 mg733mg sodium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	1414 vit A
vit C	55 vit C
folate	1010 folate

Boar chops are tasty, rich and demand a hearty sauce. In Switzerland, this is a common bistro dish, often served with r? (fried potatoes and onion) or mashed potatoes.

Ingredients

2 2pkg pkg(14 g each) dried porcini mushroomdried porcini mushrooms
2 tbsp butter 2 2tbsp tbspbutter
1/4 cup minced shallots 1/4 1/4cup cupminced shallotshallots
1 clove garlic , minced1 1clove garliccloves of garlic, minced
3/4 cup chicken stock 3/4 3/4cup cupchicken stock or veal stock
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp grated lemon rind 1/4 1/4tsp tspgrated lemon rind
1 pinch ground nutmeg 1 1pinch pinchground nutmeg
4 4boar rib chopboar rib chops, (6 to 8 oz/175 to 250 g each)
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp lard 2 2tbsp tbsplard or vegetable oil
1/3 cup dry white wine 1/3 1/3cup cupdry white wine
1/3 cup creme fresh 1/3 1/3cup cupcreme fresh or whipping cream
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In bowl, soak porcini mushrooms in 3/4 cup (175 mL) hot water until softened, about 30 minutes. Reserving soaking liquid, drain mushrooms; slice any large pieces.

In small skillet or saucepan, melt butter over medium heat; fry shallots and garlic until softened, about 3 minutes. Add mushrooms; fry, stirring, for 2 minutes. Pour in reserved mushroom soaking liquid; boil until liquid is reduced to 2 tbsp (25 mL), about 4 minutes.

Add stock, 1/2 tsp (2 mL) of the salt, lemon rind and nutmeg; boil until reduced by half, about 6 minutes. Set aside.

Sprinkle chops with the remaining salt and pepper. In large skillet, heat lard over medium-high heat; fry chops, searing all over and turning once, just until slightly pink in centre, 8 to 12 minutes. Transfer to warm platter; tent with foil and keep warm.

Pour fat from skillet. Pour in white wine and bring to boil over medium heat, stirring and scraping up brown bits from pan; boil until reduced to about 1 tbsp (15 mL), about 1 minute.

Add mushroom mixture to skillet; bring mixture to boil. Stir in cr? fra?e and minced fresh parsley; return mixture to boil. Spoon over chops.

Source : Canadian Living Magazine: October 2007