Season pork chops with fresh ground salt and pepper. Mix together the spices, ginger, lime, coriander and a spoon of olive oil. Whizz in a liquidizer until seeds are ground. Combine this paste with the yogurt and sesame oil. Pour over the pork and mix, to make sure the meat is coated. Allow marinade to infuse for minimum of 2 hours. Grill the pork chops over a BBQ. Meanwhile, wash and cut a slit along the top of the tomatoes. Carefully hollow the centre, removing all the seeds, place upside down on kitchen paper to drain. Meanwhile prepare the couscous according to packet instructions. Fluff and mix the couscous with the parsley, grated Parmesan, pine nuts and chopped scamorza. Brush the tomatoes with the pesto, fill with the couscous mixture and press tightly. with the tomato cap and place on a baking tray. Drizzle with the olive oil & sprinkle with the bread crumbs. Bake in a hot oven until the bread crumbs turn golden and cheese melts and serve with the pork chops.