Preheat oven to 400 degrees. Peel and cut the potatoes into 1/2-inch cubes and place them in a pot with water and a large pinch of salt. Bring to a boil and cook for about 15 minutes, until easily pierced with a knife.

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

Heat 1 tablespoon olive oil in a pan over medium heat. Season each pork chop with salt and pepper. Sear for 2-3 minutes on each side, until golden brown. Transfer to a baking sheet and roast for 6-8 minutes, until just barely pink in the center. Set aside to rest.

In the same pan you seared the pork chops in, heat another 1/2 tablespoon oil over medium heat. Add the onions and season with salt and pepper. Cook, stirring, for about 5 minutes, until slightly softened. Add 2 tablespoons butter to the pan and melt. Sprinkle the flour over the melted butter and cook, stirring, for about a minute or two.

Add the stock concentrate, 1 cup of water, and half the rosemary. Bring to a boil, reduce to a simmer, and cook for about 5 minutes, until thickened. Taste and season with salt and pepper.

While the onion gravy cooks, drain the potatoes and set aside. In the same pot, heat the milk with the remaining rosemary. Bring to a boil and add the potatoes back to the pot. Remove the pot from the heat and mash the potatoes. Taste and season with salt and pepper. If you're feeling indulgent, add another tablespoon or two of butter (we won't tell if you don't)!

Thinly slice the pork. Serve the mashed potatoes with the slice pork on top. Spoon over a generous amount of the onion gravy!