Wild In The Kitchen: Creamy Garlic Wild Hog Pork Chops

Creamy Garlic Wild Hog Pork Chops

A deer hunter told me the other day he had encountered his first feral swine on his property. I asked what he had done with the animal. He said he dug a hole and buried it. “Those things are not any good to eat, you know,” he said. Here’s a recipe to change minds about eating feral swine. I cook it in a crockpot. There is a minimal prep time, and then the crockpot does the rest.

4-5 pork loin chops from sow

2 1/2 lbs. yellow potatoes, peeled and diced

2 cups chopped mushrooms

1 Vidalia onion chopped

1 tbsp olive oil

5 cloves garlic, minced

1 cup heavy whipping cream

7 oz. cream cheese, softened

1/2 cup chicken broth

3/4 cup Parmesan cheese

1 tbsp Italian seasoning

Salt and pepper to taste

Directions: Arrange diced potatoes in bottom of crock pot. Sprinkle with black pepper. Heat oil in iron skillet. Add garlic and cook for one minute. Add the heavy cream, cream cheese and chicken broth. Simmer for 10 minutes. Add the Parmesan cheese and stir until smooth. Add the Italian seasoning. In a separate cast iron skillet, add one tablespoon of olive oil. Brown each pork on both sides. Put pork chops on top of the potatoes in crock pot. In the same skillet, cook the mushrooms and onions. Put them on top of the pork chops in the crockpot. Pour the cream sauce on top of the pork chops in the crockpot. Cook for 6 to 8 hours on low.