Use scissors to snip 4 or 5 small cuts around the edge of each pork chop to prevent curling. Season chops on both sides with salt, pepper, and cayenne.

Heat a nonstick skillet over high heat, add oil, and sear pork chops on both sides until lightly browned, about 90 seconds per side. Remove meat to a plate and reduce heat to medium.

Add onions, jalapeno, ginger, garlic, and salt to the pan. Cook, stirring, until onions turn translucent, about 3 to 5 minutes. Add garam masala, cumin, and turmeric, and cook until spices are fragrant, about 1 minute.

Add tomatoes and tamarind paste. Stir and add water. Simmer until tomatoes soften and collapse, about 10 minutes.

Place a mesh strainer over a bowl and pour in the tomato mixture. Press and scrape with a spoon or ladle until only tomato seeds and skins remain. Transfer strained sauce back to the pan.

Return pork chops and any accumulated juices to the pan. Simmer gently over low heat until meat is tender, about 5 minutes.