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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2007
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 733 mg
- Protein 38 g
- Calories 418.0
- Total fat 25 g
- Cholesterol 144 mg
- Saturated fat 12 g
- Total carbohydrate 8 g
- Iron 14.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 5.0