Boar Rib Chops with Porcini Sauce
Boar chops are tasty, rich and demand a hearty sauce. In Switzerland, this is a common bistro dish, often served with rösti (fried potatoes and onion) or mashed potatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 418 |
| pro | 38 g |
| total fat | 25 g |
| sat. fat | 12 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 144 mg |
| sodium | 733 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 14% |
| vit C | 5% |
| folate | 10% |
-
2 pkg (14 g each) dried porcini mushrooms
2 tbsp (25 mL) butter
1/4 cup (50 mL) minced shallots
1 clove garlic, minced
3/4 cup (175 mL) chicken or veal stock
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) grated lemon rind
Pinch ground nutmeg
4 boar rib chops (6 to 8 oz/175 to 250 g each)
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) lard or vegetable oil
1/3 cup (75 mL) dry white wine
1/3 cup (75 mL) crème fraîche or whipping cream
2 tbsp (25 mL) minced 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 crème fraîche and minced fresh parsley; return mixture to boil. Spoon over chops.
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 crème fraîche and minced fresh parsley; return mixture to boil. Spoon over chops.
Source
Canadian Living Magazine: October 2007
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