Clean the carrots, rinse, remove the skin and cut into finger-length pieces. Cook al dente in lightly salted water for 8 to 10 minutes.
Clean onions, rinse, cut into pieces. Heat the butter and cook the drained carrots in it for a few minutes, turning. Add onions and sauté. Rinse mint, shake dry, pluck leaves from stems. Halve olives.
Crumble feta cheese. Mix mint, olives and cheese into carrots, season with pepper.
Season chops with salt and season with pepper. Roast in hot oil for 3 to 4 minutes per side. Arrange the whole.
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