Heat 2 tablespoons 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 5 minutes per side or until golden brown and an internal temperature of about 140 degrees F. Remove and set aside on a plate.
Finely chop ramp bottoms and add to pan with asparagus and radishes, scraping brown bits from the bottom. Add apple cider vinegar, apricot jam, and butter until just melted and slightly thickened. Return pork chops to the pan to coat with sauce.
To serve, plate with ramp tops.