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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