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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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