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!
To thin the morel ramp cream sauce, add more heavy cream.