Red Zone

Tailgating corner: Go wild this weekend with these killer boar chops

Rather than playing it safe with pork chops (or, heaven forbid, hot dogs!), spice up your tailgate this weekend with these to-die-for Wild Boar Chops.
Rather than playing it safe with pork chops (or, heaven forbid, hot dogs!), spice up your tailgate this weekend with these to-die-for Wild Boar Chops. The Kansas City Star

We’re going wild this week.

With wild boar.

Think of it like a pig on steroids. Wait, don’t think of that. Instead, envision your most favorite pork dish, cooked to perfection, with just the right sauce on the side for dipping while you will the Chiefs to victory over the St. Louis Rams.

Seriously, don’t freak at the thought of wild boar; it looks and tastes similar to regular pork but is much leaner. Anyone can scald a burger or hot dog. We’re nearing the halfway point of the NFL season ... it’s time to step up our grilling game.

If you can’t get your hands on wild boar (for goodness sake, those things are slippery!), prepare a slightly tamer dish with this same recipe using bone-in pork chops.

Wild Boar Chops with Apricot Honey Mustard Dipping Sauce

Makes 6 to 8 servings

Dipping sauce:

1/2 cup apricot preserves

1/2 cup honey

1 cup Dijon mustard

Wild boar chops:

3 cups fall craft beer

1 cup vegetable oil

1/2 cup julienned sweet onion

6 cloves garlic, crushed

1/2 cup chopped cilantro

24 wild boar chops

Salt and freshly ground black pepper, to taste

For the dipping sauce: Combine all ingredients in a small bowl and refrigerate until ready to serve.

For the wild boar chops: In a bowl, combine beer, oil, onion, garlic and cilantro. Transfer marinade to a zip-top plastic food bag and add boar chops. Marinate at least 8 hours in the refrigerator.

Prepare grill. Remove chops from marinade and pat dry. Sprinkle with salt and freshly ground black pepper. Grill until medium rare. For best results, cook slowly over low heat, almost as you would brisket. Let rest, covered, 5 minutes.

Per serving, based on 6 servings, without dipping sauce: 235 calories (52 percent from fat), 13 grams total fat (2 grams saturated), no cholesterol, 2 grams carbohydrates, 25 grams protein, 3 milligrams sodium, trace dietary fiber.

Per serving dipping sauce, based on 6 servings: 180 calories (8 percent from fat), 2 grams total fat (trace saturated fat), no cholesterol, 43 grams carbohydrates, 2 grams protein, 513 milligrams sodium, 1 gram dietary fiber.

Note: A quick tip of our well-worn Chiefs cap to Edward Allen, former executive chef at Ameristar Casino, for scoring us this recipe a few years back.

Beer Pairing

Beer Advocate rates the Pumpkin Ale crafted by St. Louis’ Shafly Beer a robust four and a half stars, which is pretty darned good. And our taste buds don’t lie: While pumpkin beer sounds gimmicky, this stuff is extremely drinkable. You won’t pound a half-rack in a sitting, but it’s just the ticket for enjoying one or two before or during the game ... or alongside your Wild Boar Chops.

Craving More

Digging this week’s recipe selection? You’ll love The Star’s Food section. Fill up on the latest edible inspirations at Kansas City’s No. 1 recipe source: