The Cajun pork chop rub adds a delicious smoky flavor to this easy skillet dish. This polenta has a nice sharp bite thanks to Cheddar cheese. Don't have any on hand? Try Parmesan or Gouda instead. Source: EatingWell Magazine, March 2020

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 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 degrees F, 3 to 6 minutes more. Transfer the pork to a plate and tent with foil to keep warm.

  • 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.

  • 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.

Tips

Tip: Cajun seasoning gives this pork Louisiana flair. The aromatic blend, made with paprika, garlic and onion powders, dried herbs and cayenne for a touch of heat, is delicious on meat, seafood and stirred into soup. Look for a salt-free version if that's a concern for you.

Nutrition Facts

565 calories; 35 g total fat; 13.7 g saturated fat; 111 mg cholesterol; 658 mg sodium. 627 mg potassium; 28.4 g carbohydrates; 4 g fiber; 2 g sugar; 36.5 g protein; 1250 IU vitamin a iu; 7 mg vitamin c; 61 mcg folate; 298 mg calcium; 3 mg iron; 86 mg magnesium;