Directions:

Relish:
Heat oil in medium skillet. Cook pear, shallots, brown sugar, and cloves in the hot oil, uncovered, over medium heat for 3 minutes or until pear is just tender. Add blackberries; reduce heat. Cook mixture, uncovered, for 5 minutes, stirring often; cool. Cover and chill, if desired.

Chops:
Season chops with cumin and pepper. Place chops on a lightly oiled grill rack directly over medium heat. Grill for 12 to 14 minutes or until desired doneness, turning once.

To serve, place 1 chop on each of 4 dinner plates. Spoon 1/4 of the blackberry-pear chutney onto each chop.

Garnish with watercress sprigs if desired .