A big red onion, fried in avo oil until a bit of colour, then down to a simmer with the lid on once the water comes out. Just salt, no herbs or spices. Was defrosting the loin chops while doing this, put the juice from the bag in the onions to deglaze the pan before putting a cup of gravy in. Then slow-cooked for about half an hour. Chops just got salt, no rosemary. Avo oil again on first side then just after flipping, put some grass fed butter in the pan and swished it around til the colour changed, then in the preheated oven for 20 at 170. Put those juices in the gravy when I took it out and mixed it in off the heat with some butter. Put butter and cream in the mash and did it through a strainer. By that time the chops had rested and sliced one up off the bone and used the cuts to dip in the mash and gravy, other one I ate off the bone.