From March 2020 Eating Well magazine. The polenta has a nice sharp bite thanks to cheddar cheese. Parmesan or Gouda can be substituted instead. Serve meal with serving of polenta on the plate, pork chop on the edge of the polenta, and asparagus sprinkled around the pork chop.
Prep Time: 35 min | Cook Time: 35 min | Total Time: 1 hr 10 min | Servings: 4 | Calories: 671.4
INGREDIENTS
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• 4 cups water
• 1 cans cornmeal
• 1 1/2 teaspoons salt
• 1 tablespoons canola oil
• 1/2 tablespoon asparagus
• 2 cups white wine
• 1 cups sharp cheddar cheese
• 1/4 stalks scallions
• 1 1/4 tablespoons butter
• 4 teaspoons ground black pepper
INSTRUCTIONS
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1. Bring water to a boil in a medium saucepan over high heat. Slowly whisk in polenta cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 20 minutes.
2. Meanwhile, season pork chops with Cajun seasoning and 1/4 teaspoon salt. Heat 1 tablespoon 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 an instant-read thermometer inserted in the thickest part registers 140*F, 3 to 6 minutes more. Transfer the pork to a plate and tent with foil to keep warm.
3. Add the remaining 1 tablespoon oil, asparagus, wine and pinch of salt to the pan. Cook, scraping up any browned bits, until the asparagus is tender, about 3 minutes.
4. Remove the polenta from the heat and stir in cheese, scallions, butter, pepper and the remaining 1/4 teaspoon salt. Serve the pork chops with the asparagus and polenta.