Rib chop with roasted pumpkin

Place the pork chops in a bowl. Mix 2 tablespoons of oil with the orange zest, rosemary, garlic and wine and pour over the pork chops. Spoon for a while and let marinate for about 1 hour.

Preheat the oven to 220 ° C. Place the slices of pumpkin on the baking sheet and brush them on both sides with 2 tablespoons of oil. Sprinkle with (coarse) salt and (chili) pepper to taste.

Roast the pumpkin for about 10 minutes high in the oven and turn the slices over. Roast again for 10 minutes.

In the meantime, heat a grill pan. Remove the meat from the marinade and store the marinade. Dab the meat dry with kitchen paper and grease the light with 1 tablespoon of oil. Grill the pork chops on both sides in about 10 minutes until brown and done. Take them out of the pan and keep warm under aluminum foil.

Extinguish the shortening with the marinade and let it boil for a while at a high setting. Mount the sauce on a low setting with the blocks of butter and roll the meat through.

Serve the meat with the pumpkin and garnish with the watercress.