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These pork loin chops smothered in monkey gland sauce, will give your local steak house a run for their money, any day.


Pork Chops:

6 thick-cut pork loin chops
2 Tbsp (30 ml) sea salt
2 Tbsp (30 ml) brown sugar
olive oil for frying

Monkey Gland Sauce

olive oil for frying
1 medium onion, chopped
2 garlic cloves, finely chopped
1 Tbsp (15 ml) chopped ginger
1 C (250 ml) tomato sauce
1 C (250 ml) chutney
¼ C (60 ml) Worcestershire sauce
¼ C (60 ml) water
3 Tbsp (30 ml) red wine vinegar
2 Tbsp (30 ml) Soy sauce
1 Tbsp (15 ml) Tabasco™ sauce
salt and pepper


Pork Chops

  1. Set a wire rack over a baking tray.
  2. Pat the pork chops dry with a kitchen towel. Mix the salt and sugar together and then use to season the chops generously. Place the chops onto the rack and place uncovered into the fridge overnight. (Note: if you don’t have time to dry overnight, give the chops as much time to dry as possible, 2-hours minimum. You will need to dab off any excess moisture with a kitchen towel).

Monkey Gland Sauce 

  1. Add a splash of oil to a medium-size pot and set it over medium heat. 
  2. Add the onion and saute for 5 minutes until it begins to soften. Add the garlic and ginger and fry for 2 minutes until fragrant. Add the rest of the ingredients and bring to a boil. Once it has come to a boil, reduce the heat and simmer for 20 minutes until thickened. 

Pork Chops cont. 

  1. The next day, remove the chops from the fridge and allow them to come to room temperature. Set a large cast iron pan over medium-high heat. Add a good splash of oil and allow it to heat until it begins to shimmer. Place three pork chops into the pan to avoid crowding. 
  2. Fry for about 4-6 minutes, flipping the pork chops every minute to build up an even, caramelised crust on both sides. Use a set of tongs to hold the chops together to sear the fat and caramelise. Aim for an internal temperature of 55 ºC. The chops should carry on cooking as they rest by another 5 ºC. Allow the chops to rest for at least 10 minutes before serving with monkey gland sauce.  
  3. Tip: remaining monkey gland sauce can be allowed to cool completely and then stored in a sterilised, airtight glass jar in the fridge for up to 2 weeks.

Thank you Crush Magazine for this thick and juicy recipe!