Remove some of the fat from the chops, leaving a thin layer around the outside. Place the pork chops in a large bowl.
Mix star anise, thyme, paprika and 1 tbsp of the olive oil to create a marinade. Coat the chops in the marinade and cover with cling film. Place in the fridge and leave to marinade, turning over a couple of times.
When you are ready to cook the chops, pre-heat the oven to 200°C, 180°C fan oven or gas mark 6.
Heat a large frying pan and add the remaining 1 tbsp olive oil. Remove the chops from the marinade and season with salt and pepper.
Fry the fatty side of the chops first of all, holding the chops upright with a pair of tongs until golden, and then quickly sear both sides of the meat until golden.
Drizzle over the honey and then transfer to the oven to continue cooking for 10 minutes, turning the chops over halfway through. Once cooked, transfer to a plate and rest for 10 minutes but keep the chops warm.
While you are cooking the chops, place the couscous in a large bowl and stir in the spring onions, lemon zest and juice. Pour over the hot stock and add the butter. Stir and cover with cling film. Leave for 10 minutes for the stock to be absorbed.
Steam the Tenderstem for a few minutes until tender, and then cut into smaller pieces.
Fluff the grains of couscous with a fork, season with salt and pepper and add the Tenderstem.
Mix together the mint and yoghurt and season with salt and pepper.
The couscous can now be served onto plates, with the pork chops and any of their cooking and resting juices poured over the top of the pork. Add a spoon of mint yoghurt and serve.
Note: If you only have time to marinate the pork chops for up to 30 minutes, they are best left at room temperature, before cooking.
Recipe courtesy of Tenderstem Broccoli