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Cajun Skillet Pork Chops with Asparagus & Cheesy P Recipe


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     Cajun Skillet Pork Chops with Asparagus & Cheesy P

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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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