This smoked wild boar chops recipe is one of my favorite dishes to prepare for my family. It’s an easy crowd-pleaser that is just outright delicious.
These boar chops get a lot of their flavor and juiciness from a forward simple yet flavorful brine.
I like to serve them with an Ecuadorian style peanut sauce thats a perfect match for smoky pork. It’s super versatile and also pairs well with game birds, rice, fish, eggs, potatoes and cheese. It’s also a sauce that benefits for sitting in the refrigerator for a day to let the flavors mature. So if you have time, make this sauce the day before you plan on eating it. It will keep refrigerated for up to a week.
Looking for other wild game recipes? These are some of my favorites:
The Best Venison Breakfast Sausage
My Favorite Venison Recipe Collection
Lastly, if you make these smoked wild boar chops, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made
SMOKED WILD BOAR CHOPS
Ingredients
- 4 bone-in hog chops (double cut is best)
Brine Ingredients
- 1 gallon water
- 1 cup kosher salt
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 1 bay leaf
- 4 cloves of garlic, crushed
Peanut Sauce Ingredients
- 3/4 cup crunchy peanut butter (real natural unsweetened peanut butter)
- 1/2 coconut milk
- 1/2 cup whole milk
- 2 tablespoons olive oil
- 2 jalapenos, seeded and finely chopped
- 1/4 cup onion, finely chopped
- 1/4 red bell pepper, finely chopped
- 1 tsp ground cumin, toasted if possible
- 1 tsp smoked paprika
- 3 tablespoons finely chopped cilantro
- 1 teaspoon honey
- 1/4 cup chopped roasted peanuts
- salt to taste
- 1 tablespoon lime juice
Instructions
- Make the brine. In a large pot bring 1 quart of the water to a simmer. Reserve the remaining 3 quarts of water. Add the remaining brine ingredients except the reserved water and stir until the salt and sugar have dissolved. Remove from the heat and add the remaining 3 quarts of water. Refrigerate until it is thoroughly chilled. Once the brine is chilled, add the chops and brine for 4 to 6 hours.
- While the chops are brining make the peanut sauce. In a large bowl add all of the ingredients except the lime juice and salt. Stir vigorously until the sauce is combined (using a whisk helps). Stir in the lime juice and season with salt to taste.
- Heat your smoker to 200 degrees F. Remove the chops from the brine and rinse them under cold water. Discard the brine. Dry the chops off thoroughly.
- Smoke the pork chops. Here are two methods for cooking your chops. The first is to simply smoke your chops until the internal temperature reaches 150 degrees F. The second method is to smoke your chops until the internal temperature is 145 degrees F and then sear it on all sides in hot pan or grill until the internal temperature reaches 150 degrees F. The second method gives you a crust and more depth of flavor.
