Latest News

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

#WinterWarmer Chakalaka Chicken 


Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish […]

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry


It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold […]

Lamb Pie & Red Wine for Winter


A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb […]

Garlic and Thyme Baked Camembert with French Baguette


Sometimes the basics are the best. Bread. Cheese. Wine. And no one has mastered the art of making basics beautiful […]

Quick Beef Bourguignon


Beef Bourguignon is another French classic that is as hard to spell as it is to pronounce… Luckily, with our […]

Apple Croustade


The French are famous for their pâtisserie and desserts – Tarte Tatin, Clafoutis, Crème brûlée, Crêpe Suzette, Mille-feuille… and as […]

Announcing our exciting new competition for Open Book Festival 2019: Take a Moment!


Leopard’s Leap is all about adding quality to life and in combination with our support of the annual Open Book […]

Croquembouche with salted caramel filling


Croquembouche with salted caramel filling Choux Pastry for the Profiteroles Ingredients 250 ml water 75 g butter 150 g flour […]

News

#noreciperecipe: Pork Chops



No recipe required tonight!

Choose enough chops for your company. Pat chops dry with a paper towel and sprinkle liberally with salt and pepper.

No extra oil or fat is needed to sear a pork chop. To render the fat, heat a heavy-base cast-iron frying pan over medium-high heat and hold the chops upright, with the fatty edges on the bottom of the pan. Cook until a nice slick of fat has formed in the pan and the fatty edges of the chops have started to become crisp and brown (about 2 minutes). Rest the chops against each other so that they stay upright.

Once there is some good hot fat in the skillet, tip the chops onto one side and allow ample space around each chop.

Fry the chops for about 4 minutes on each side, or until they are browned. To make sure they are cooked, slice into a chop. If there is no dark pink colour, the chops are ready.

Transfer the chops to a plate and let them rest for 10 minutes. In the mean-time, deglaze the griddle pan with a few glugs of Leopard’s Leap Chenin Blanc and warm until the alcohol has evaporated.

Cook some cherry tomatoes, green beans and garlic cloves in the pan until al dente.

Serve with the Leopard’s Leap Chenin Blanc.

Short version: Holding pork chops upright, render fat to crisp in a frying pan. Then fry 4 minutes each side. Rest while deglazing the pan with Leopard’s Leap Chenin Blanc. Add cherry tomatoes, green beans and garlic cloves to the pan and cook until al dente. The wine is open already! Finito! Buon appetito! #noreciperecipe

Upcoming Events

21 August 2019
  • South African Table
South African Table
13:00
22 August 2019
  • South African Table
South African Table
13:00
23 August 2019
  • South African Table
South African Table
13:00
24 August 2019
  • South African Table
South African Table
13:00
28 August 2019
  • South African Table
South African Table
13:00
29 August 2019
  • South African Table
South African Table
13:00
30 August 2019
  • South African Table
South African Table
13:00
31 August 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]