Spring Pork Chops

Spring Pork Chops
Serves 2

People tend to think of pork being synonymous with Autumn but this Spring facelift is enough to inspire the use of any spring vegetables you have on hand. This dish not only sears your meat and creates a sauce but also steams your vegetables for one pan magic. Since you’re so trendy already, go ahead and use ramps, the May buzzword for a bright, slightly oniony/garlicy spring onion.

2 pork chops
1 tablespoon extra virgin olive oil
1 bunch sage, leaves removed
1 bunch asparagus, trimmed
2-3 radishes, cut in half
2-3 ramps, tops and bottoms separated
1 tablespoon apple cider vinegar
1 tablespoon apricot jam
1 tablespoon butter

Heat olive oil in a large skillet over medium high heat. Pat pork dry and season well with salt. Press sage leaves into pork and sear pork 5 minutes per side or until golden brown and about 140° internal temperature. Remove and set aside on a plate.

Finely chop rap bottoms and add to pan with radishes and asparagus scraping brown bits from the bottom. Add cider, jam and butter until just melted and slightly thickened. Add chops back to pan to coat and serve with chiffonade (thinly sliced) ramp tops.

Spring Pork Cutlets Verticle.jpg