Method:

1. Season pork loin chops with salt and pepper. Heat a large oven proof pan over a medium heat and heat oil 1 minute, brown pork loin chops on both sides.
2. Add the rosemary sprigs and onions to the pan and sauté for 3-4 minutes.
3. Pour over the combined chicken stock and gravy mix, bring to the boil stirring.
4. Cover pan with a lid or 2 layers of foil and bake in the preheated oven for 45 minutes.
5. Serve hot over creamy mashed potatoes and crusty fresh bread.