Pork with monkey gland sauce recipe
 Many South Africans would say that you can’t have a braai (South African barbecue) without monkey gland sauce, a sweet and tangy sauce that goes perfectly with grilled meats. 50ml/2fl oz vegetable oil 3 red onions, chopped2 garlic cloves, finely choppedthumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney2 tbsp wholegrain mustard 2 tbsp Worcestershire sauce 100ml/3½fl oz tomato ketchup200ml/7fl oz chicken stock1 pinch chilli flakes 1 tsp smoked paprika salt and freshly ground black pepper 50ml/2fl oz vegetable oil 3 red onions, chopped 2 garlic cloves, finely chopped thumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney 2 tbsp wholegrain mustard 2 tbsp Worcestershire sauce 100ml/3½fl oz tomato ketchup 200ml/7fl oz chicken stock 1 pinch chilli flakes 1 tsp smoked paprika salt and freshly ground black pepper 4 x 250g/9oz pork chops200g/7oz monkey gland sauce (see above)2 tbsp fresh coriander4 tbsp pickled mustard seeds 2 tbsp garlic chivessalt and freshly ground black pepper 4 x 250g/9oz pork chops 200g/7oz monkey gland sauce (see above) 2 tbsp fresh coriander 4 tbsp pickled mustard seeds 2 tbsp garlic chives salt and freshly ground black pepper Method For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat.For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes.To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat. For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes. To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves Recipe tips Reserve any remaining monkey gland sauce that isn't served with the pork to use as a marinade or dipping sauce in other recipes.