Wild Boar Chops in Sweet and Sour Sauce

Costolette di Cinghiale in Agro Dolce

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 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


    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.