3 cups guava nectar
1/2 cup cider vinegar
1/4 cup dark brown sugar
3 tablespoons tomato paste
1 teaspoon sriracha, or to taste
1/2 teaspoon ground ginger
Juice of 1 lime
2 tablespoons oil
Salt and pepper
4 center-cut pork loin chops, about 1 inch thick
Sliced green onions, for garnish, if desired
Heat oven to 400F.
In a saucepan over medium heat, reduce guava nectar by half to about 1 1/2 cups. Whisk in remaining ingredients and let simmer until thick, about 5 minutes. Season with salt and pepper to taste and remove from heat.
Heat oil in an ovenproof skillet over medium-high heat. Season pork chops with salt and pepper. Brown pork chops then brush with BBQ sauce and transfer to oven. Bake, turning once and basting with BBQ sauce until internal temperature is 140F, about 6 minutes.
Heat broiler, brush once more with sauce and place under broiler. Broil until glaze is set and charred in some spots, about 3 minutes.