Let’s look beyond the basic smoked and pulled recipes of wild boar. Let’s create something mouthwatering and easier than you think.
Wild Pork loin tends to dry out when you cook it do to the lack of fats in a wild boar. But, with this recipe you’ll help lock in the moister and be left with a chop the whole family will enjoy.
Baked Garlic & Parmesan crusted:
4 bone-in pork chops
3 tablespoons Olive Oil
1 Cup Shredded Parmesan
1 Cup Italian bread crumbs
3 Tablespoons Crushed Garlic
Salt & Pepper to taste
Preheat Oven to 350
Rub each chop with olive oil.
Combine the Parmesan cheese, bread crumbs, garlic, salt & pepper on large plate. Press each pork chop into mixture. Take your time to make sure each side is evenly coated. place chops in a greased baking dish and bake for 45-60 minutes or until internal temperature reaches 170 degrees in the thickest point of chop.
once chop temps set aside to rest for 5-10 minutes.
While chop is resting its time to create our Pesto.
Garlic & Parmesan Pesto:
1/4 cup olive oil
1 Cup Basil
1/2 cup shredded Parmesan cheese
5 cloves garlic
1 teaspoon cracked pepper
Combine all ingredients into food processor or blender, blend till desired consistency.
Top each chop with pesto and enjoy!!!