Cajun Pork Chops w/ Asparagus & Cheesy Polenta

Original cookbook page 59

This polenta has a nice sharp bite thanks to the addition of extra-sharp Cheddar. Try Parmigiano-Reggiano or Gouda instead.

Ingredients

• 4 cups water
• 1 cup cornmeal
• 4 pounds thin-cut bone-in pork chops
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt plus a pinch, divided
• 3 tablespoons grapeseed or canola oil, divided
• 1 pound asparagus, cut into 2-inch pieces
• 3/4 cup water
• 3/4 cup shredded sharp Cheddar cheese
• 4 scallions, diced
• 2 tablespoons butter
• 1/8 teaspoon ground pepper

Instructions

1. Bring water and 1 teaspoon salt to a boil in a large saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until thickened and the cornmeal is tender, about 20 minutes.
2. Meanwhile, sprinkle pork chops on both sides 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 4 minutes total. Reduce heat to medium and continue cooking until an instant-read thermometer inserted in the thickest part registers 160°F, 3 to 6 minutes more. Transfer the pork to a plate and tent with foil.
3. Add the remaining 1 tablespoon oil, asparagus, water and pinch of salt to the pan. Cook, scraping up any browned bits, until the liquid starts to sizzle, about 3 minutes.
4. Remove the polenta from heat and stir in cheese, scallions, butter, pepper and the remaining 1/4 teaspoon salt. Serve the pork topped with the asparagus and polenta.