Marinade -
1/4 cup Balsamic vinagrette
1/4 cup olive oil
2 tbs honey
2 tbs lemon juice
1/4 tsp each - black pepper, salt, rosemary, tyme, garlic powder (or a whole minced garlic if you prefer)
Place the whole shootin match in a good size zip lock bag and let sit for 2 to 4 hours (turn at least twice) in the fridge and then 40 minutes out of the fridge before cooking

Boar, like all other pork, tends to be dry, since the fat levels are low. Either cook them quickly, over high heat, so they don't dry out or use the low and slow method, as in a crock pot or Dutch oven.
Braising works best, with dry, low fat meats, if you want them fall-off-the-bone tender.
If you want to grill them, try this:
Caribbean, grilled pork chops
This is one of those recipes which appears complex but is really simple. It just has a lot of ingredients. This recipe makes four servings.

Ingredients:
4 thick-cut (?"~1 inch) pork chops, bone on,
1 ripe, medium-sized papaya, peeled, seeded and halved (you can also use guava or mango),
? cup of diced, red, bell (sweet) pepper,
1 teaspoon of ginger powder,
1 teaspoon of paprika (preferably hot and Hungarian),
1 teaspoon of brown sugar (preferably dark),
? teaspoon of salt,
? teaspoon of ground allspice,
5 tablespoons of lime juice (yes, you can use bottled, just don?t use that pre-sweetened stuff, made for mixed drinks),
1 tablespoon of red pepper flakes, plus
1 tablespoon of vegetable oil (canola, corn or safflower are OK, because they don?t impart any taste but don?t use olive oil, which will burn, at high temperatures, unless you like the taste of it).

Procedure:
Combine all ingredients, except the papaya, in a large, plastic, re-sealable bag. Let the chops marinate, sealed, in that bag, refrigerated, for 2 hours.
Remove from the bag, pat dry and grill. You can also bake these, at 375̊F or fry them, if you want to cook them indoors.
While the chops are cooking, dice the papaya, then add it, to the top of the cooked chops, just before service.
Cooking times will vary, depending on the thickness of the chops, the method of cooking, whether you use a gas grill or a charcoal grill and how you set your coals or burners, in the grill or cook top, etc. You will have to experiment, for this one, using the touch method, to determine when the chops are cooked thru.


But, if you want to braise them, try this:
Pork chops, cider braised
This recipe produces chops which are fall-apart tender, as well as very tasty. If you?re a fan of apples and pork, this is a recipe for you. This recipe makes 3~6 portions, depending on how hungry the people you?re feeding.

Ingredients:
6 pork chops, blade style, bone in, each about 1 inch thick,
1 cup of apple cider (we prefer the dark, unfiltered type) or apple juice,
1 medium onion, chopped, into ? inch pieces,
? cup of apple butter or apple jelly (the apple butter will provide more flavor),
3~4 garlic cloves, minced, grated or pressed,
2~3 tablespoons of butter (we prefer salted), for browning the meat,
2 tablespoons of all purpose flour,
1 teaspoon of dried parsley, plus
salt and pepper, to taste.

Procedure:
Heat the butter, over medium-high heat, in a deep saucepan or enamel-clad, cast iron Dutch oven. Season the chops, with the salt and pepper. Add them to the pan and cook, until browned, on both sides, about 4 minutes, per side. Transfer to a plate, covered, to rest and stay warm.
Add the onions and parsley, to the fat in the saucepan, then cook, stirring, until the onions begin to color, about 5 minutes. Add the garlic, flour and half of the apple butter/jelly. Stir, to combine and coat. Continue cooking, for about another minute. Add the cider/juice. Deglaze the pan, with the liquid. Bring to a boil.
When boiling, re-add the chops, plus all accumulated meat juices. Reduce the heat, to low. Cover. Cook, until the chops are fall-apart tender, 1?~2 hours.
When the chops are tender, remove them to a plate, covered, to keep warm. Skim the obvious fat, from the surface of the braising liquid. Add the balance of the apple butter/jelly. Raise the heat, to high. Cook, until slightly thickened, about 1~2 more minutes.
Serve the sauce over the chops.

Suggestion:
Garlic mashed potatoes are a perfect accompaniment.