Ramps add a garlicky flavor to this quick dinner recipe.
Pork is a great source of protein: A single, 4-ounce serving contains 30 grams. "People tend to think of pork as being synonymous with autumn, but this seasonal facelift uses quintessential spring vegetables," says chef Ashton Keefe. "This dish not only sears your meat and creates a sauce but also steams your vegetables for one-pan magic."
1 tablespoon extra virgin olive oil
2 4-ounce pork chops
1 bunch sage, leaves removed
2-3 ramps, bottoms and tops separated and thinly sliced
1 bunch asparagus, trimmed
2-3 radishes, cut in half
1 tablespoon apple cider vinegar
1 tablespoon apricot jam
1 tablespoon butter
1. 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 5 minutes per side or until golden brown and an internal temperature of about 140° Fahrenheit. Remove and set aside on a plate.
2. 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. Add pork chops back to the pan to coat.
To Serve:Plate with thinly sliced ramp tops.