Heat a small frying pan and add the remaining oil, then add the seeds and cook over a moderate heat to colour them. Once they’re cooked, add the soy sauce. It will steam up, so keep stirring the seeds until it evaporates, then tip on to a tray or plate to cool.
Make the apple and cider relish, sauté the onion in the oil to caramelize it, then add the remaining ingredients. Cook at a rapid simmer until the liquid has almost all evaporated, take off the heat and put to one side.
Season the pork chops and rub with a little extra oil. Heat a heavy pan, skillet, grill or barbecue and cook the chops over a moderate-to-high heat until done. No one I know likes a pork chop cooked anything less than medium well, so keep an eye on it as it cooks. The rule of thumb is to cook it mostly on the first side without turning it over. If the chop is the same as the one I cooked, about
While the chops are cooking, peel the tamarillo using either a potato peeler or a sharp knife. If using a knife, the best way to peel them is first to remove the stem, then cut them into sixths lengthways and peel the skin away from the flesh slowly and carefully. If using a potato peeler, remove the stem, peel them whole and then cut into 6 lengthways.
Place the still-warm pumpkin on 4 plates. Cut the bone away from the pork and discard (after having a good chew on it), slice the meat reasonably thin and toss with the watercress, the tamarillo wedges and the seeds. Lay this over the pumpkin and spoon on the relish.
© 2005 Peter Gordon. All rights reserved.