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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupswater1cupcornmeal1 ½poundsthin-cut bone-in pork chops1tablespoonCajun seasoning (see Tip)½teaspoonsalt plus a pinch, divided2tablespoonsgrapeseed or canola oil, divided1poundasparagus, cut into 2-inch pieces¼cupwhite wine1 ¼cupsshredded sharp Cheddar cheese4scallions, sliced1tablespoonbutter¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
4cupswater
1cupcornmeal
1 ½poundsthin-cut bone-in pork chops
1tablespoonCajun seasoning (see Tip)
½teaspoonsalt plus a pinch, divided
2tablespoonsgrapeseed or canola oil, divided
1poundasparagus, cut into 2-inch pieces
¼cupwhite wine
1 ¼cupsshredded sharp Cheddar cheese
4scallions, sliced
1tablespoonbutter
¼teaspoonground pepper
DirectionsBring 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.TipsTip: 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.Originally appeared: EatingWell Magazine, March 2020
Directions
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.TipsTip: 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.
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.
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.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)565Calories35gFat28gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
