(Serves 4)
James Martin&’s Pork with Vichy Carrots
For the Vichy carrots
150g caster sugar
250g butter
5 star anise
16 carrots, with tops on
For the pork
4 pork loin chops
(about 1.5kg in total)
Freshly ground black pepper
2 tbsp olive oil
Sea salt
Preparation
1. For the carrots, pour 1lt of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil.
2. Peel the carrots and cut the tops, leaving 5cm of green still attached. Finely chop 2 tbsp of the carrot tops and reserve. Add the carrots to the pan and boil rapidly for 20 minutes until tender.
3. Meanwhile, season the chops with pepper only. Place a large nonstick frying pan over high heat and pour in the oil. When it’s hot, add the chops and cook for 6-8 minutes, turning halfway through, until browned and cooked through. Remove from the heat, season with salt and leave to rest for 5 minutes.
4. To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up.
5. Place 4 carrots on each plate, top with a chop, then spoon over the sauce.
