Preheat the oven to 200`c. Score the fat on the pork chop using a sharp knife and season well with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan. Brown the pork chop for 2-3 minutes on both sides and then place the pan into the oven for five minutes. Meanwhile for the crust, blend the remaining ingredients together in a small food processor and season with salt and freshly ground black pepper. Remove the pan from the oven then carefully push the crust on top of the chop using your fingers. Put the pan back into the oven for another five minutes until the crust is starting to brown. To make the rösti, place the grated potato into a clean tea towel and twist the towel tightly so all of the liquid comes out of the potato. Mix the potato with the carrot in a bowl and season. Heat the olive oil in a small frying pan. Add the potato and carrot mixture and carefully press down using your fingers to make a round slightly smaller than the frying pan. Slowly fry for 7-8 minutes on each side or until the potato is cooked. To serve, place the rösti on 2 plates and place the crusted pork chops on top.