Cajun Skillet Pork Chops with Asparagus & Cheesy Polenta

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.