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Ramp Week: Pork Chops With Roasted Ramps and Polenta

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It’s Ramp Week here on the Living blog. Gather up every last ramp you can get your hands on before they disappear for the year and check in with the blog—we’ll be posting new recipes every day.

If I only had a grill….  Ramps love a good smoky char, and there are few things in this world more delicious than a nicely grilled pork chop, but alas, I doubt that my landlord would be too happy with me if I started grilling on my fire escape. Oh, the disadvantages of city life! Thankfully, pork chops and ramps get along quite nicely with the oven as well, and so today we bring you:

I sliced my pork chops off the bone, but you can serve them as is.

Pork Chops With Roasted Ramps and Polenta

Serves 2

2 bone-in pork chops (each 12 ounces and about 1½ inches thick)
Coarse salt and freshly ground pepper
A good handful of ramps, cleaned, roots trimmed
Extra-virgin olive oil
1 2-ounce piece chorizo, cut into a small dice (I love the chorizo seco from Charlito’s Cocina)
Polenta, cooked according to package directions

  1. Generously season pork chops on both sides with salt and pepper and let stand for 30 minutes.
  2. Meanwhile, preheat oven to 425 degrees. Place ramps on a sheet tray and drizzle with oil.  Season with salt and pepper and toss to coat. Arrange ramps evenly on tray and scatter over diced chorizo. Set aside.
  3. Heat 1 to 2 tablespoons oil in the bottom of an ovenproof skillet (just enough to coat the bottom) over medium-high heat. After blotting any excess moisture off your pork chops with paper towels, sear on one side until a nice golden crust forms, 4 to 5 minutes. Using tongs, brown the edges of your pork chops, then flip and sear on the other side for about 2 more minutes.
  4. Transfer your skillet, along with the tray of ramps, to the oven and roast pork chops until a thermometer inserted into the center of each (do not touch bone) reaches 145 degrees, 5 to 7 minutes. (Note: Neither your pork chops nor your taste buds would be upset if you added a pat of butter to the top of each before putting them in the oven to finish up). Remove from oven and let rest while your ramps finish roasting (they’ll need about 5 more minutes). Pull them when the bulbs have softened and the leaves have started browning in places.
  5. Serve with polenta, prepared to your liking. I kept it creamy for this recipe, but polenta is also great baked, seared in oil, or grilled; there are plenty of great recipes here. Just keep it simple; the ramps are the star here, after all.

Keep in mind that if you are fortunate enough to have a grill, I highly recommend taking this entire meal outside! I would if I could.

Check back tomorrow for the Ramp Week finale, as we take the last of our ramps out of the frying pan and into the freezer….

Comments (1)

  • Sounds delicious but what are ramps and where can I find them?

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