Patrick Williams served up a tasty pork with monkey gland sauce on Saturday Kitchen.

The ingredients for the monkey gland sauce are: 50ml vegetable oil, 3 red onions, chopped, 2 garlic cloves, finely chopped, thumb-sized piece fresh root ginger, grated, 75ml brandy, 250g apricot chutney, 2 tbsp wholegrain mustard, 2 tbsp Worcestershire sauce, 100ml tomato ketchup, 200ml chicken stock, 1 pinch chilli flakes, 1 tsp smoked paprika, salt and freshly ground black pepper.

For the pork chops: 4 x 250g pork chops, 200g monkey gland sauce (see above), 2 tbsp fresh coriander, 4 tbsp pickled mustard seeds, 2 tbsp garlic chives, salt and freshly ground black pepper.

See more pork recipes in the book titled: Pork Cookbook: Delicious Pork Recipes from Appetizers to Entrees available from Amazon now.