Boar Rib Chops with Porcini Sauce Boar Rib Chops with Porcini Sauce

Boar Chops 150 Image by: Boar Chops 150 Author: Canadian Living

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



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.

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
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Boar Rib Chops with Porcini Sauce