You can buy tamarind pulp (sometimes called paste) and mirin (rice wine) at most Asian grocery stores. I prefer my pork chops with the bone in because they stay juicier during cooking. Yield is 4 servings.
Put the ½ cup tamarind pulp and 1 cup water in a small saucepan and simmer over medium-low heat until pulp softened, about 5 minutes.
Pass mixture through a sieve and set aside.
In a large saucepan, heat the olive oil over medium-high heat.
Season the pork chops and add them to pan.
Saute until medium-well done, about 5 minutes per side.
Remove chops to a plate.
In the same pan, sweat the shallot over medium-high heat until soft, about 6 minutes.
Add the garlic and ginger and cook for 30 seconds longer.
Add the wine and simmer for 1 minute.
Add the remaining ingredients, including the tamarind mixture, except for the butter and simmer for about 3 minutes or until the mixture is a saucy consistency.
Add the butter and stir until incorporated.
Season sauce and pour over chops.
Serve with Thai Sticky Rice (see separate recipe).