In a small saute pan, melt the sugar and add the kumquats, shallots, and 1/2 cup of water. It will form its own syrup. Allow to slowly cook for 10 minutes. Meanwhile, combine the tamarind glaze, garlic, and 1/4 cup chicken stock, season with salt and pepper. Season and grill the pork chops, occasionally basting with the tamarind glaze. After the kumquats have cooked for 10 minutes, add the remaining stock, bring to a boil and simmer for 5 minutes. Season, it may need some more sugar, depending on how tart the kumquats are. Remove the pork from the grill, place on plates and top with some of the kumquat sauce. Drizzle with any remaining tamarind glaze.

Note:  Recipe may be scaled up proportionally.