For the carrots, pour 1 litre of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil. Peel the carrots and cut off the tops, leaving 5cm of green still attached. Finely chop 2 tablespoons of the carrot tops and reserve. Add the carrots to the pan and boil rapidly for 20 minutes until tender.
Meanwhile, season the chops with pepper only. Place a large non- stick frying pan over high heat and pour in the oil. When it is hot, add the chops and cook for 6–8 minutes, turning half way through, until browned and cooked through. Remove from the heat, season with salt and leave to rest for 5 minutes.
To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up. Place four carrots on each plate, top with a chop, then spoon over the sauce.
For the carrots, pour 1 litre of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil. Peel the carrots and cut off the tops, leaving 5cm of green still attached. Finely chop 2 tablespoons of the carrot tops and reserve. Add the carrots to the pan and boil rapidly for 20 minutes until tender.
Meanwhile, season the chops with pepper only. Place a large non- stick frying pan over high heat and pour in the oil. When it is hot, add the chops and cook for 6–8 minutes, turning half way through, until browned and cooked through. Remove from the heat, season with salt and leave to rest for 5 minutes.
To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up. Place four carrots on each plate, top with a chop, then spoon over the sauce.
