How to give plain pork chops the flavor of wild hog

Butcher Jesse Griffiths and chef Morgan Angelone enjoy hunting wild hog in the early hours of the morning in central Texas, then spending the rest of the day cooking ham, sausage or stew. Although feral pigs have more robust flavor than their commercially-raised cousins, Griffiths said a 12-hour soak in his famous anise-based brine can give common supermarket pork chops a kick of wild flavor.

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