Pork Chops with Ramp and Mushroom Cream Sauce

  • 1 package of Bone-in Pork Chops
  • .5 lbs of mushrooms – morel, portobello, or porcini. Chopped.
  • .5 lbs ramps. Chopped (put the stems and leaves in separate bowls)
  • parmesan, asiago, or romano cheese
  • heavy cream
  • flour – 1 Tb
  • butter
  • salt and black pepper

Season chops with salt and refrigerate for up to two days.

Preheat oven to 400 degrees.

Sauté pork chops in butter until seared on both sides, transfer to hot oven and broil for 10 minutes or so and remove from the oven. Tent with aluminum.

To make a rue: In the same skillet, sauté ramps and mushrooms in butter until there’s about a quarter cup of liquid. Add flour and stir into a paste, cook until lightly browned. Add cheese and continue to cook. Slowly whisk in the heavy cream until sauce reaches the desired thickness. Salt to taste, and add to the cooked pork shops.

Quickly sauté ramp greens in butter and lightly salt (they cook down like spinach). Serve as a side.

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