Honey Butter Pecan Boarkchops

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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 Boarkchops

Recipe by Dustyn Carroll
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 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

Preparation

  • 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.

Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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