This unique recipe pairs wild hog with a sweet, fruity marinade and compote. (Scott Leysath photo)
By Scott Leysath
Print Recipe
Scott Leysath, host of The Sporting Chef
Serves: 4 Prep time: 15 minutes Cook time: 15-25 minutes
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Ingredients:
8 hog loin chops, cut 1 inch thick (bone in or out) 2 tablespoons butter Marinade:
2 cups apple juice 1 tablespoon ginger root, minced 3 cloves garlic, minced ¼ cup red onion, minced ¼ cup olive oil ½ teaspoon kosher salt
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Blueberry Apple Compote:
1 tablespoon butter 2 cups frozen blueberries 1 large apple, any variety, peeled, cored and cut into matchsticks ½ cup onion, minced 3 tablespoons water ½ cup sugar ½ teaspoon salt 1 tablespoon lemon juice Directions:
Combine all marinade ingredients. Heat 1 tablespoon butter in a saucepan over medium heat. Add 1 cup of the blueberries and remaining blueberry apple compote ingredients and cook for 10 minutes, stirring often. Add remaining cup of blueberries and cook for 5 minutes more. Place chops in a non-reactive container or zipper-lock bag and pour marinade over. Toss well to coat and refrigerate for 12-24 hours. Remove from refrigerator, drain and discard marinade. Heat 2 tablespoons butter in a large skillet over medium heat. Add chops and cook until evenly browned on both sides, but not past 145 degree internal temperature. To serve, arrange chops on plates and spoon compote over.
