Season 2 wild boar rib chops with kosher salt and freshly ground black pepper and 1 tbsp Spice Rub for Lamb. Set aside for up to an hour before cooking.
Spray a medium sized skillet with vegetable spray and heat over medium high heat until the skillet is hot and the spray is shimmering.
Sear seasoned chops for 3 minutes and then flip and sear second side for another 3 minutes. Add 1 tbsp butter, 4-6 sprigs fresh thyme, and 3 cloves smashed garlic to the pan while searing the second side. Stir to combine butter with garlic.
When both sides are nicely golden, take the pan off the heat and stand the chops on their edge, propping them against the side of the pan. This lets the cap brown and crisp without overcooking the meat, giving the rib chop the final bit of color and texture.
Serve with your favorite vegetable. I served steamed asparagus and a handful of peas with a squeeze of lemon.
