My Pork Chops with Morel Ramp Cream Sauce is the perfect dinner to celebrate spring! Served with ramp rice and sautéed ramp greens for a easy and delicious meal.
I’m hoping you’re not getting tired of spring inspired recipes featuring morels and ramps. Because this isn’t the last one you’re going to see this year!
If you love morels and ramps, then I’m sure you’ve already tried my latest Morel Ramp Potato Chowder, Morel Asparagus Gruyere Quiche and Creamed Ramp Greens Recipes. (PS if you haven’t do yourself a favor and put those dishes on your next meal plan ASAP!)
Ray has been looking forward to having Pork Chops with morel ramp cream sauce for the past year, after falling it love with it last spring. And rightfully so, it’s really delicious and totally easy.
Like so easy, our niece (who’s not really ‘into’ cooking) not only made it last year but remembered the recipe by heart a full year later!
So, no matter what your skill level in the kitchen is, you can feel totally comfortable whipping up a dish that embraces the best flavors of spring and seems totally gourmet! And as an added bonus, the Creamy Morel and Ramp Sauce is extremely versatile, you can use it in a wide variety of other ways including to top chicken or steak, as well.
What ingredients are in Pork Chops with Morel Ramp Cream Sauce?
It seems silly to say that you ONLY need a few simple ingredients when we are talking about ramps and morel mushrooms, but the way I see it is that after you acquire those the rest of the ingredients are an after thought!
Here’s the ingredient list for Pork Chops with Morel Ramp Sauce:
- Pork chops, I suggest bone in, but boneless center cut are fine as well just be extra careful not to overcook them. 1 or 2 per person.
- Morel Mushrooms – You can use Fresh, frozen, dried or freeze dried morels. Making this a year ’round recipe option for your dinner rotation.
- Ramps – For this recipe I’m including ramp bulbs, if you don’t have them available feel free to swap in scallions, onions, leeks or shallots in their place.
- Parmesan cheese or other similar hard cheese. Asiago, Romano or a blend of the 3 would all be suitable and delicious options.
- Heavy Cream is the key ingredient to the morel mushroom cream sauce. Canned full fat coconut milk would work or milk + cream cheese.
- Butter, ghee or avocado oil for sautéing
- Seasonings; Sea Salt & Black pepper are the basics, but I also suggest using my Homemade Season Salt for seasoning the pork chops. It’s easy and trust me, it will become a staple all purpose blend in your kitchen.
How to make Pork Chops with Creamy Morel Ramp Sauce
Liberally season your pork chops with season salt. The seasoned pork chops can be used immediately or refrigerated for up to 2 days.
In a skillet over medium high heat, sauté your seasoned pork chops in butter until lightly brown on both sides.
Remove your pork chops from the skillet, place in the oven to keep them warm while you finish making the sauce.
How to make a Morel Cream Sauce with Ramps
In the same (dirty) skillet, add the rest of the butter and sauté the morels mushrooms and ramps over medium heat, until soft and all the liquid is evaporated, roughly 3 minutes.
To your skillet of cooked ramp bulbs and morels, add heavy cream and parmesan cheese. Allow the sauce to lightly simmer until thickened to make a gluten free morel cream sauce with ramps.
For a thicker sauce, cook it longer. If your sauce gets too thick, add more heavy cream.
To be really honest with you, once I started making a cream sauce with heavy cream and parmesan cheese, I just don’t understand why you’d make it any other way! It’s so stinking easy and delicious!
How to make Sautéed Ramp Greens
While you’re making the sauce, give your ramp tops (aka ramp greens) a quick sauté in butter, season to taste with salt and pepper. You just want to barely cook them, they will cook up like spinach so be prepared for a full skillet to turn in to a very small portion.
Steamed asparagus or green beans would also be delicious with these morel mushroom cream sauce pork chops with ramps.
Now it’s time to plate your meal! I suggest rice as a side dish, and since you’ve already found some ramps, why not try my Wild Ramp Rice Recipe?!? Or for something a little more simple my 5 Minute Perfectly Seasoned Rice is great too!
Now, do you see what I mean? 100% easy recipe that will seriously WOW anyone you serve it to. Garnish each dish with a generous pinch of fresh ramp greens for that dinner-out touch!
More recipes related to Pork Chops with Morel Ramp Cream Sauce you might like:
- Sautéed Kale with Bacon and White Beans
- Morel Ramp Potato Chowder Recipe
- Chicken with Creamy Morel Mushroom Sauce
- Ramp Rice
Pork Chops with Morel Ramp Cream Sauce
- parchment paper
for the Sauteed Ramp Greens
- wild ramp rice
- ramp greens, thinly sliced
For the Pork Chops
- Preheat oven to 300F, line a baking sheet with parchment paper, if desired.
- Liberally season pork chops with season salt.
- In a skillet over medium heat, saute pork chops in butter until lightly brown on both sides.
- Remove browned pork chops from skillet, transfer to parchment lined baking sheet and keep warm in your preheated oven while preparing the sauce.
For the Morel Ramp Cream Sauce
- In the skillet you cooked the pork chops in (still 'dirty') add th rest of the butter, mushrooms and ramps, season with a pinch of salt and pepper. Cook over medium heat until all the liquid is evaproted.
- Add heavy cream and parmesan cheese, whisk or stir to combine until smooth. Simmer until thickend as desired.
For the Sauteed Ramp Greens
- In a separate skillet, saute ramp greens in butter until wilted. Season to taste with sea salt and pepper.
To assemble the dish
- Place a scoop of ramp rice and sauteed ramp greens on your plate, top with a pork chop. Spoon sauce over top of the chop and enjoy!