Pork and Parmesan Patties

Meanwhile, strip rosemary leaves from stem, then finely chop. Cut broccoli into bite-sized pieces. Add pork, Parmesan, breadcrumbs, half the rosemary and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Divide pork mixture into 8 equal portions (16 for 4 ppl). Roll into balls, then flatten into 1/2-inch-thick patties.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook until golden-brown and cooked through, 3-5 min per side.** Transfer patties to a plate, then cover to keep warm. Remove the pan from heat and carefully wipe clean.

Heat the same pan over medium-high. When hot, add broccoli and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove the pan from heat. Transfer broccoli to a plate, then cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and remaining rosemary. Cook, stirring often, until onions soften, 2-3 min. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl), then sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until onions are coated. Stir in 3/4 cup water (dbl for 4 ppl) and broth concentrates. Bring to a simmer. Once simmering, cook, stirring often, until gravy thickens, 3-4 min. Season with salt and pepper, to taste.