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.

Breana Killeen
Source: EatingWell Magazine, March 2020


Recipe Summary

35 mins
35 mins


Ingredient Checklist


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.

  • 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.


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; protein 36.5g 73% DV; carbohydrates 28.4g 9% DV; dietary fiber 4g 16% DV; sugars 1.9g; fat 35g 54% DV; saturated fat 13.7g 69% DV; cholesterol 110.6mg 37% DV; vitamin a iu 1249.9IU 25% DV; vitamin c 6.9mg 12% DV; folate 60.6mcg 15% DV; calcium 298.1mg 30% DV; iron 3.3mg 18% DV; magnesium 86.1mg 31% DV; potassium 626.7mg 18% DV; sodium 658.1mg 26% DV.