In many states, hunters still can pursue wild pigs in the summer. Our family really enjoys these pork chops, and no matter how many we prepare, we never seem to have enough.


  • 4 (1-1/2 inch thick) pork chops, bone-in or boneless
  • 1 gallon warm water
  • 1/4 cup chili flakes
  • 1/2 cup salt
  • 6 cloves garlic, smashed
  • 1/4 cup olive oil
  • Salt and pepper to taste


In a large mixing bowl, mix water, chili flakes, salt and garlic. Add pork chops, and let sit for 1 hour in refrigerator. Remove chops from mixture, and pat dry thoroughly. In a heavy cast-iron pan, heat olive oil. Season chops with salt and pepper. Place chops in pan, and cook 3 to 4 minutes per side. Remove from pan, and let rest for 2 minutes before serving.

For more outdoor recipes, click here for “Deer & Fixings,” a new eBook for Amazon Kindle by John E. Phillips. Or, you can go to and type-in the name of the book to find it. You also can download a free Kindle app that enables you to read the book on your iPad, computer or SmartPhone.

Image courtesy John and Denise Phillips/Night Hawk Publications

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