Pan-Seared Pork

Boil the potatoes: Wash and dry all produce. Peel (if desired) and dice the potatoes into ½-inch cubes. Cover with water in a medium pot with a large pinch of salt. Bring to a boil and cook until fork-tender, 10-12 min. Drain and return to the same pot. Cover to keep warm.

Roast the broccolini: Meanwhile, toss the broccolini on a baking sheet with a drizzle of oil and a pinch of salt. Bake in the centre of the oven, stirring halfway through, until golden brown, 12-15 min.

Strip the rosemary leaves from the sprig and roughly chop 2 tsp.

Cook the pork chops: Season the pork chops with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then pork. Cook for 4-7 min per side, until golden and cooked through. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer to a plate to rest for 5 min.

Make the onion gravy: Meanwhile, heat another drizzle of oil in the same pan over medium heat. Add the onions and the rosemary to the pan and cook, stirring, until softened, 4-5 min. Reduce the heat to low. Add half the butter to the pan and stir until melted. Sprinkle the flour over the onions while they cook, stirring for 1 min. Whisk 1 cup water and the broth concentrates into the pan. Simmer until thickened, for 2-3 min. Season to taste with salt and pepper.