Tamarind-Glazed Pork Chops

• 1/2 cup red wine vinegar
• 1/2 cup dark brown sugar
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1 plum tomato, chopped
• 1 tablespoon tamarind paste
• 4 center-cut pork chops, 6 to 7 ounces each
• Salt to taste

1. In a small saucepan, combine the vinegar, brown sugar, chicken broth, tomato and tamarind paste.
2. Cook over medium heat until thickened, about 30 minutes.
3. Strain through a coarse strainer into a mixing bowl and let cool.
4. Preheat broiler.
5. Sprinkle the pork chops on both sides with the salt and brush generously with the tamarind glaze.
6. Place the chops on a broiler pan and broil until deep brown on the outside and just cooked through but still moist in the center, about 5 minutes per side.
7. Serve immediately, spooning any remaining glaze over the top.

red wine vinegar, brown sugar, chicken broth, tomato, tamarind paste, center, salt

Taken from cooking.nytimes.com/recipes/10309 (may not work)