INGREDIENTS

4 wild boar rack chops, bone-in, totaling approximately 1.2 kg
salt and pepper to taste
3 tablespoons of extra light olive oil
3 tablespoons of softened butter

For the Brine: 

2 cups of water
2 tablespoons of sugar
1 tablespoon of salt

For the Whiskey Sauce:

4 tablespoons of extra virgin olive oil
1/2 a cup of diced white onion
1/2 cup of diced carrot
1/2 cup of diced celery
1 Granny Smith apple, peeled, cored and cut into 1-inch cubes
2 tablespoons of fresh rosemary leaves, loosely packed
Chop trimmings
2 garlic cloves, finely chopped
1/2 a cup of crushed canned tomatoes
1/2 a cup of whiskey
1 tablespoon of Worcestershire Sauce
2 cups of apple juice
2 cups of chicken stock
salt and pepper to taste

METHOD

Preparing the Wild Boar Chops:

1. Trim the chops and save the trimmings for the sauce. 
2. Tie a piece of kitchen twine around the sides of each chop; this helps them retain a uniform shape and makes them easier to work with. Place the chops in a resealable plastic bag,
3. Place the water, sugar, and salt for the marinade in a small bowl. Stir well to incorporate and pour over the pork chops. Seal the bag shut and marinate in the refrigerator for at least 5 hours, preferably overnight.

For the Whiskey Sauce:

1. Pour extra virgin olive oil into a large saucepan and warm over high heat until it starts to sizzle. Add the onion, carrot, celery, apple, rosemary and pork chop trimmings; reduce the heat to medium and cook, stirring well, for 3 to 4 minutes until the onion starts to soften. Add the garlic and the crushed tomato and cook for 1 minute more, stirring well. 
2. Add the whiskey and the Worcestershire sauce and increase the heat to high. Stir well until reduced by two-thirds, about 3 to 4 minutes. Add the apple juice and chicken stock. Bring to a boil and cover. Reduce the heat to low and cook for 45 minutes. 
3. Strain the sauce through a fine sieve, pushing the pulp through with a rubber spatula and trying to extract as much liquid as possible. 
4. Bring the strained sauce to a boil over high heat. Reduce the heat to medium and cook for 8 to 10 minutes, until the liquid reduces by about one-third and reaches a thick consistency. Add salt and pepper to taste. 
5. Keep the sauce warm until you're ready to use it, or store, covered, in the refrigerator once it cools down. The sauce can be made up to 2 days ahead.

Assembly:

1. Preheat a cast iron pan. Take the chops out of the marinade and pat dry with a paper towel. Discard the marinade. Sprinkle the chops with salt and pepper to taste, and then brush each side with extra light olive oil. You do not need to use all of it.
2. Reduce the heat on the burner to medium and cook the chops for 3 to 4 minutes per side with the cover down. Place the chops on a tray and cover with foil. 
3. Bring the whiskey sauce to a boil in a saucepan large enough to hold all of the chops. Add the chops and reduce the heat to a simmer. Cook the chops, basting them with the sauce for 2 to 3 minutes over medium-low heat. Once they've finished cooking, remove the twine.
4. Place each chop in a single serving dish. Add the optional butter to the whiskey sauce, swirling it in the pan until it melts completely. Pour the whiskey sauce over the chops, and serve.