Cajun Skillet Pork Chops with Asparagus & Cheesy P
Entrees - Maindishes
4 cups water
1 cup cornmeal
1 1/2 lbs thin cut bone in pork chips
1 tbl Cajun seasoning
1/2 Tbl salt plus a pinch, divided
2 Tbls grapeseed or canola oil, divided
1 lb asparagus, cut into 2 inch pieces
1/4 cup white wine
1 1/4 cups shredded sharp Cheddar cheese
4 scallions, sliced
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.
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