In small nonstick saucepan cook onions and garlic in 1 teaspoon of the butter for 1 to 2 minutes or until tender. In small bowl whisk together half-and-half, flour, salt and pepper. Stir into onion mixture. Cook, stirring constantly, over medium heat until thickened and boiling. (Mixture will be very thick.) Remove from heat.

In 8 x 8 x 2-inch baking dish or shallow 2-quart casserole coated with cooking spray layer half of the potatoes. Spread half of the onion mixture over top. Repeat layers. Tightly cover with foil. Bake, covered, at 350 degrees F for 1 hour.

Meanwhile, melt remaining 5 teaspoons butter. In shallow dish combine KELLOGG'S ALL-BRAN COMPLETE WHEAT BRAN FLAKES cereal and Parmesan cheese. Coat pork slices with butter. Roll in cereal mixture.

Arrange pork on top of hot potatoes. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter. Bake, uncovered, at 350 degrees F for 30 minutes more. Sprinkle with 1 tablespoon rosemary. Bake, uncovered, at 350 degrees F about 10 minutes more or until potatoes are tender and pork is done. Garnish with rosemary sprigs (if desired).