Preparation

For the Pork:

Roast the ancho chili over the grill until lightly scorched, place in a bowl of water to soften and remove the seeds and stems. Place the chili in a blender with the garlic, cumin and oregano and puree until smooth. Add the oil. Rub this over the pork and let marinate 2 hours or over night. Season the chops with salt and pepper and grill over medium heat, turning twice on each side. Timing depends on the thickness of the chop but figure approximately 6-8 minutes per side.

For the Creamed Corn and Peppers:

Combine the corn, peppers and cream in a non reactive sauce pot and heat through until the corn is tender.

For the Salsa

Combine all ingredient in a bowl and toss to combine, let sit for 10 minutes minimum or up to six hours.

To Serve:

Place the creamed corn-pepper mixture in a bowl, top with the pork chop and top the pork chop with the salsa. Garnish with a sprig of watercress.