Categories: Meals
Ingredients
- 4 cups water
- 1 cup cornmeal
- 1 1/2 lb. bone-in pork chops
- 1 tbsp. Cajun seasoning
- 1/2 tsp salt plus a pinch, divided
- 2 tbsp. canola oil, divided
- 1 lb. asparagus, cut into 2-inch pieces
- 1/4 cup white wine
- 1 1/4 cups shredded sharp Cheddar
- 4 scallions, sliced
- 1 tbsp. butter
- 1/4 tsp black pepper
Directions
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Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 20 minutes.
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Meanwhile, season pork chops with Cajun seasoning and 1/4 tsp salt. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 1 minute per side. Reduce heat to medium and continue cooking until cooked through, 3-6 minutes more. Transfer the pork to a plate and tent with foil to keep warm.
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Add the remaining 1 tbsp. oil, asparagus, wine and pinch of salt to the pan. Cook, scraping up any browned bits, until the asparagus is tender, about 3 minutes.
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Remove the polenta from the heat and stir in cheese, scallions, butter, pepper and remaining 1/4 tsp salt. Serve the pork chops with the asparagus and polenta.