Wild Boar Chops in Sweet and Sour Sauce

Costolette di Cinghiale in Agro Dolce


  • 4 wild boar chops
  • a little olive oil
  • 1 tablespoon finely chopped candied citron peel
  • ¼ cup pine kernels
  • salt and freshly ground black pepper


  • 8 tablespoons sugar
  • 8 bay leaves
  • 2 cups red wine vinegar
  • 175 g/6 oz sultanas
  • 175 g/6 oz bitter chocolate
  • 175 g/6 oz prunes (prunes d’Agen are best)
  • pinch of freshly grated nutmeg


To make the sauce

Put the sugar, bay leaves and vinegar in a pan over a low heat and stir until the sugar is dissolved. Reduce the sauce to a light syrup. Add the sultanas, bitter chocolate and a pinch of nutmeg. Stir the sauce gently until the chocolate has melted. Add the prunes, which should have been stoned.

Season the chops and either grill or fry them in a little olive oil till they are just cooked through.

Leave them to rest for 5 minutes. To serve, pour the sauce over the chops and sprinkle the candied citron cubes and pine kernels on top of the cutlets.