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Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

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

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