Campfire Wild Boar Chops and Corn Recipe with Chef Jessica Monty

Campfire Wild Boar Chops and Corn Recipe with Chef Jessica Monty

(Yields 4)
Ingredients:
• 4 wild boar chops-bone in / bone-in pork chops
• 1 bag of frozen fire roasted corn
• 1 large onion, small dice
• 4 - 5 garlic cloves, minced
• 1/2-1 jalapeño pepper, seeded and minced
• 1/2 tsp Aleppo pepper
• 1/2 tsp adobo seasoning
• Salt and pepper to taste
• 1 tbsp. bacon fat or oil for cooking pork

Directions:
• Set your fire so that your 10 inch cast-iron pan is hot.
• Season boar or pork with adobo, salt and pepper on both sides.
• Sauté onion in fat or oil of your choice. Add a little salt to help sweat out the onions.
• While onions are cooking, add Boar or pork to a clean and oiled grill grate. Cook for ~ 5 minutes per side. You're looking for a good sear and color.
• Cook onions until translucent and add jalapeño, corn and garlic. Sauté for a few minutes or until garlic is cooked and corn is warmed through. Season corn with Aleppo pepper. Salt and pepper to taste.
• Make a well for the boar chops to fit in with the onion/corn sauté. Place boar in the middle of the cast iron and cover to cook through. Cook time depends on the thickness of the chops. Cook the pork to medium.

Enjoy!