Recipe Reminder: I saw this recipe was posted on my social media last year. Last March, I mentioned how FABULOUS the asparagus was, and I remember this recipe. It was beyond fabulous! Recipe is from Eating Well magazine – so it’s a health conscious recipe. #winwin The combination of flavors is incredible and this comes together surprisingly fast.

I originally posted this recipe HERE, this time my pork chops weren’t super thin like last time, but they were still relatively thin. I just used my hand thermometer to check that the temp was 140 degrees F (or more). High five to Eating Well magazine for another outstanding recipe!

You start out my making the polenta, which is cornmeal and water (I used yellow cornmeal). While that’s cooking you start the pork chops, then once done, move them to a plate and cover with foil. Next step is to sauté the asparagus in the pork juices (omg!), and lastly finish off the polenta with a little butter, sharp cheddar and green onions. #WOW

Hope you enjoy as much as we did!

✍️ Until next time…