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Garlic-Umami Pork Patties with Roasted Parmesan Broccoli

Preparation

15 Mins

Cooking time

25 Mins

Serving

This meal pulls double duty — the oven handles the broccoli hands-free while you focus on the stovetop, so everything lands on the table at the same time. The Worcestershire-spiked pork patties are deeply savoury and satisfying, made entirely from pantry staples you likely already have.

Ingredients

For the Pork Patties

1 lb ground pork
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
1 tsp Dijon mustard
½ tsp black pepper
½ tsp salt

For the Umami Pan Sauce

2 garlic cloves, minced
1 tbsp butter
1 tbsp Worcestershire sauce
1 tbsp soy sauce
½ cup beef broth
1 tsp cornstarch dissolved in 1 tbsp cold water

For the Roasted Parmesan Broccoli

1 large head of broccoli, cut into florets (about 4 cups)
2 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
3 tbsp grated Parmesan

Steps

Preheat your oven to 425°F and line a baking sheet with foil or parchment paper.
In a large bowl, combine the ground pork, Worcestershire sauce, garlic powder, onion powder, soy sauce, Dijon mustard, salt, and pepper. Mix until just combined — don’t overwork it. Divide into 4 equal patties, about ¾ in thick, and set aside.
In a second bowl, toss the broccoli florets with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Slide into the oven and roast for 22 to 25 minutes, until the edges are crispy and lightly charred.
While the broccoli goes into the oven, heat a large skillet over medium-high heat. Once hot, add the patties and cook for 4 to 5 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 160°F. Remove patties to a plate and tent loosely with foil.
Reduce the skillet heat to medium. Add the butter and minced garlic to the same pan and sauté for about 30 seconds until fragrant — you’ll smell it bloom right away.
Pour in the Worcestershire sauce, soy sauce, and beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes.
Stir in the cornstarch slurry and cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Return the patties to the pan and spoon the sauce over them.
When the broccoli timer goes off, pull it from the oven and immediately sprinkle with Parmesan, letting the residual heat melt it slightly.
Plate the pork patties with a generous spoonful of pan sauce and the Parmesan broccoli alongside. Dinner is on the table.

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