Place onion and garlic on a baking tray, drizzle with oil and mix to coat evenly. Season to taste and roast in a preheated oven at 200ºC for 20-25 minutes.
Cook pork chops in a non stick frypan for 4-5 minutes on each side, basting with combined rosemary glaze during the last 2 minutes of cooking.
Meanwhile, place onion mixture, Edgell Butter Beans and reserved liquid into a food processor and process. Reheat in a saucepan or microwave.
Arrange pork chops on a bed of hot Butter Bean Mash and drizzle with remaining pan juices. Serve with steamed vegetables.