Cook the potatoes and broccoli: Wash and dry all produce. Preheat the oven to 400 degrees. Peel and cut the potatoes into 1/2-inch cubes. Place them in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. Drain. Toss the broccoli florets on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly crispy.

Meanwhile, halve, peel, and finely chop the shallots. Strip the rosemary of the sprigs and finely chop the leaves (you’ll want about 2 teaspoons). Crush the peppercorns inside the bag with a mallet or large pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Cook them for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer them to the baking sheet in the oven to finish cooking for 3-5 minutes, or until cooked to desired doneness. Once finished, set aside to rest for 5 minutes.

Meanwhile, heat 2 Tablespoons butter in the pot you used for the potatoes. Once melted, add half the rosemary and cook for 30 seconds, until fragrant. Add 1/2 Cup milk (we sent more) to the cooked potatoes, then mash with a fork or potato masher until completely smooth and heated through. Add additional milk, if needed. Season to taste with salt and pepper. Set aside, covered, to keep warm. TIP: Check on the pork now and remove from the oven to rest, if ready.

In the same pan you used for the pork chops, 5 add the shallots and remaining chopped rosemary over medium heat. Add a splash of water (about 2 Tablespoons) and scrape up any brown bits from the bottom of the pan. Cook, tossing for 2-3 minutes, until softened. Add the stock concentrates, 1 cup water, and as much black peppercorn as you like (you can always add more later!). Simmer for 2-3 minutes, until reduced and thickened. Remove from the heat, then stir in the sour cream.

Plate: Serve the peppercorn pork chops on a bed of rosemary mashed potatoes and roasted broccoli, with the sauce drizzled over.