Whisk the citrus juice and zest, honey, garlic and onion.
Clean your meat to your preference. Wipe with paper towel and place in a bowl. Pour marinade over pork chops. Let marinate for 15-20 minutes.
Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet preferably, heat 2 tablespoons of the olive oil. Season the chops with salt and pepper, add 2 - 3 to the skillet and cook over moderately high heat until golden, about 2 minutes per sides; transfer to a plate.
Repeat wit the remaining 1 tablespoon of olive oil and the chops.
In the same skillet, melt butter. Add the chops and the strained marinade and cook over moderate heat, turning and basting until the chops are cooked thought, about 6 to 8 minutes; an instant-read thermometer inserted in the center of each chop should read 135 degrees. Transfer the chops to a plate.
With a whisk, mix the tamarind paste until fully dissolved and blended with the sauce. Add shallots and ginger. Add more honey if preferred but not necessary if the paste is not too sour for your liking. Cook mixture over low heat while gently stirring, until it resembles a syrup. Remove from heat and pour over chops. Serve with quinoa, rice, polenta, potato salad or veggies.