These sweet and sticky pork chops go well with mashed potatoes.

3 cups Tamarind Extract
1 cup plus 2 tbsp. sugar
1 cup fresh orange juice
6 tbsp. soy sauce
1 tbsp. finely grated ginger
6 cloves garlic, finely chopped
Salt
2 tbsp. extra-virgin olive oil
4  1 1⁄2"-thick pork rib chops
Freshly ground black pepper

1. Set a rack 4" from broiler; preheat. Mix together tamarind extract, sugar, orange juice, soy sauce, ginger, and garlic in a saucepan. Bring to a boil over medium-high heat, reduce heat to medium–low, and gently boil, partially covered and stirring often, until reduced by half , about 1 hour. Season with salt to taste; set aside.

2. Heat olive oil in a large skillet over medium-high heat. Pat dry pork rib chops; season with salt and pepper. Cook chops, turning once, until golden brown, about 10 minutes. Arrange chops on a rack over an aluminum foil–lined baking sheet. Baste chops on one side with a generous portion of tamarind sauce. Broil until sauce is bubbly and starting to caramelize, about 3 minutes. Remove from oven, flip over, and baste second side. Broil again until bubbly, about 3 minutes. Repeat basting and broiling process until all the sauce is used up and chops are caramelized and just cooked through, about 10 minutes more.