James Martin’s Pork with Vichy Carrots

James Martin's Pork with Vichy Carrots

James Martin’s pork with Vichy carrots is bursting with juicy flavour in every bite

When I found these amazing carrots (pictured over the page) at the market, I just knew I had to make this dish.

Alongside some top-quality pork from the same market, this is the way we should all cook.

Interestingly, in every Michelin-starred restaurant we went to on the trip they served carrots, carrots with everything. And when you’ve got carrots this good, why not.”

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)
• 2 tablespoons olive oil
• sea salt
• freshly ground black pepper

1 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.
2 Finely chop 2 tablespoons 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.
4 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.
5 To finish the carrots, stir the finely chopped carrot tops into the reduced cooking liquid in the pan and serve up.
6 Place four carrots on each plate, top with a chop, then spoon over the sauce.

Recipe courtesy of James Martin, extracted from James Martin’s French Adventure. Photography via Peter Cassidy.


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