Cajun Pork Chops with Asparagus and Cheesy Polenta | Recipe by Eating Well Magazine!

Cajun Pork Chops with Asparagus & Cheese Polenta | Eating Well Magazine

Cajun Pork Chops with Asparagus & Cheesy Polenta is another FABULOUS recipe from Eating Well Magazine. The recipe was so interesting with the flavors and textures. It was simple and beautiful. Asparagus is SO GOOD right now. Sautéing the asparagus in the drippings from the pork chop is brilliant. I didn’t add wine, I added a few tablespoons of water instead and it was STUNNING! You can see that thin little outline of dark brown flavor – it adds so much! After photographing my dinner, I pulled out the pork chop and cut it up and tossed it back in 😉

If you would like to have this straight from the Eating Well magazine, click PRINT RECIPE!

Here’s a quick synopsis, but print their recipe for all the details!

POLENTA: bring 4 cups water to a boil over medium heat, whisk in 1 cup cornmeal (I used yellow) and cook, stirring, until it’s done, about 20 minutes.

CAJUN CHOPS: in heavy bottom large skillet – heat to medium high. Season 1.5 pounds of thin cut, bone-in pork chops with 1 tablespoon Cajun seasoning and a pinch of salt. Once pan and add 1 tablespoon oil to pan and it’s not – sauté the pork chops about 1 minute/side until they’re browned. Then cook until your thermometer shows 140. NOTE: this does not take long. I didn’t wait long and when I checked, mine were VERY done, however, they were still amazing! They say it takes about 3-6 minutes – but check the temp!

ASPARAGUS: add remaining tablespoon of oil to pan, when hot add the asparagus and sauté (if you’re going to add wine, you can add 1/4 cup white wine – 1 used about 2 tablespoons of water) – add a pinch of salt. This is the good part – cook, scraping up any browned bits from he pork chops – it will make a delicious little sauce on top. Cook until asparagus is tender (I covered mine for a few minutes and then let cook a minute and they were perfect!)

Finish off the polenta by adding 4 sliced green onions and 1.25 cups of sharp cheddar cheese, 1 tablespoon of butter and some pepper. Stir to incorporate.

PLATING: In a shallow bowl (ideally) scoop about 1 cup of polenta, 3/4 cup of asparagus and a pork chop.

Be sure to check the Eating Well website (link to recipe above) to also get their hint on Cajun seasoning!

This is so good it’s hard to believe! Thank you Eating Well for another fabulous recipe! 🙌

🍽 Until next time…

2 thoughts on “Cajun Pork Chops with Asparagus and Cheesy Polenta | Recipe by Eating Well Magazine!

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