Wash and dry all produce. Preheat the oven to 400 degrees. Peel and dice the potatoes into 1/2-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer for 10-12 minutes, until fork-tender. Drain and return to the same pot.

Roast the broccolini: Toss the broccolini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, tossing halfway through cooking, until golden brown.

Meanwhile, halve, peel, and thinly slice the onion. Strip the rosemary from the sprig and roughly chop the leaves.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add the pork to the pan and cook for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer to the baking sheet in the oven to finish cooking for 5-7 minutes. Remove from the oven to rest for 5 minutes before thinly slicing.

Meanwhile, heat another drizzle of olive oil in the same pan over medium heat. Add the onions and half the rosemary to the pan and cook, tossing for 4-5 minutes, until softened. Add the butter to the pan and stir to melt. Sprinkle the flour over the onions while they cook, tossing for 1 minute. Whisk 1/2 cup water and the stock concentrate into the pan. Bring to a boil, then simmer on low heat until thickened, for 2-3 minutes. Season to taste with salt and pepper.

Meanwhile, reheat the potatoes in the pot over medium heat. Add 1/4 cup milk and the remaining rosemary, then mash with a fork or potato masher until smooth. Season to taste with salt and pepper. Serve the pan seared pork chops on a bed of rosemary mashed potatoes, with the broccolini to the side. Drizzle the onion gravy over top. Enjoy!