This is not a long-time family recipe, in fact working with the other writers with Harvesting Nature and our supporting companies, I have learned more and more to experiment with wild game to widen my options when preparing the food, I love to eat. My family and I are huge fans of wild boar and anything pork so I wanted to try to make a better version of a honey glazed pork chop I had a while back. As a hunter which a large number of our readers are, you will have far more frozen meat than you will fresh meat to work with; so this recipe will be using a frozen wild boar pork chop, or as I like to call them “boarkchops.” I would like to mention that this meat was processed by Taxidermy and Deer processing in Sapulpa Oklahoma, and I couldn’t be happier with the cuts and speed at which they process animals.
I chose to make this article for one serving so you can just multiply ingredients for the number of family members of guests you are entertaining. I have to admit at first, I did not use soy sauce, that is why you do not see it in the initial ingredient photo. However, after trying the dish I found the soy sauce to compliment the dish remarkably. If you look at my ingredients, I was loose with pecans and honey. This is due to the fact you may like this more on the sweet side, or you may like the garlic more. I do like honey glazed ham and sweet holiday hams, so I wanted to pair the honey with the pork, however still being a meat, I wanted the garlic to stand out more, which is where the soy sauce levels the playing field. If you are someone that likes your pork a little sweeter, or you just feel like trying something different, try more honey and pecans.
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Honey Butter Pecan BoarkchopsCourse: Wild Recipes
Wild boar porkchop (or sliced tenderloins)
2 Clove of Garlic
1-2 Tbs Pecans
1 Tbs Butter
1 Tsp Dill
½ – 1 ½ cup of Honey
Dash of soy sauce for taste
3-5 Rainbow carrots
½ lb of green beans
- On a stovetop, preheat the cast iron pan to medium heat or just under medium. (With the honey butter pecan glaze, this will get dark and caramelize or even blacken.)
- First dice up the two fresh cloves of garlic, add the pecans and use a slapchop or similar method of mincing them up.
- Add the diced garlic, pecans and butter to the honey and whip until consistent.
- Place the wild boar pork chop (or tenderloin) into the cast iron pan and dress the top with the honey pecan butter glaze.
- After about 5-7 minutes it will be time to flip. After flipping over add a cup of water to braise the pork and coat the top with the same glaze. Please note the glaze will give the meat a dark texture, it may even appear burnt.
- Cook on that side until the meat is no longer pink, or at least 145 degrees in the center.
- Place meat on plate and take remaining glaze to coat one last time.
- Serve with your favorite complimenting vegetables, I chose rainbow carrots and green beans as I feel they pair nicely. Enjoy.