Pork Chops and Smashed Potatoes with Ramps

STORY

Have you tried ramps yet? If you live on the East Coast of America, you should make a beeline to your nearest farmer’s market to try them. These wild leeks are the perfect combination of an onion and a garlic: Sweet and pungent, delicate and strong. Last year I missed them at Union Square Market (I was traveling an awful lot), and I waited a full-year for their return. They were so worth the wait!

I’ve put them in everything over the last few weeks: my Broccoli Rabe Pesto with Sausage, my Sweet and Tangy Arctic Char, and now, my Pork Chops and Smashed Potatoes with… Ramps, of course!

So, I know, ramps are seasonal, and they’re primarily found in the US, so why post this recipe? Ramps are good enough to feature. And if you can’t get them, it’s ok to substitute spring onions or green garlic.

For this recipe I recommend that you use heritage pork, if you can find it. Here is the thing: this is a simple recipe, so the better the pork, the better the recipe. Heritage pork is more expensive, but It tastes better. I used the delicious pork chops from the Flying Pigs Farm. If you can place an order with them, or visit them at the Union Square Green Market you should.

RECIPE

• Active Prep Time: 10 minutes
• Inactive Prep Time: 2 hour or more (8 hours is perfect)
• Cook Time: 20 – 30 minutes
• Total Time 20 – 30 minutes, plus marinating time

TOOLS

• large mixing bowl
• whisk
• tongs
• medium size pot
• cast iron skillet
• cooking thermometer
• plate

INGREDIENTS

For Marinade
1/2 lemon, zest grated
1/8 cup freshly squeezed lemon juice
1 tsp olive oil
1 tbsp minced ramps or garlic (2 cloves)
1 tbsp chopped fresh thyme leaves
1 tsp Dijon mustard
1/2 tsp Kosher salt
1/4 tsp of fresh ground black pepper

2 heritage pork chops

1 tbsp olive oil
2 ramps, chopped (or 2 spring onions, chopped)

For Smashed Potatoes
2 yukon gold potatoes, chopped with skin-on
1 tbsp of butter
1/2 tsp of salt
1/4 tsp of fresh ground black pepper

METHOD

1. Mix lemon, zest grated, freshly squeezed lemon juice, olive oil, minced ramps or garlic (2 cloves), chopped fresh thyme leaves, Dijon mustard, sea salt and fresh ground black pepper in a large mixing bowl, and whisk ingredients together.
2. Add heritage pork chops, and using a tongs, coat each pork chop with marinade.
3. Store covered in a refrigerator for at least 2 hours (up to 8 hours), turning pork chops once while marinating.
4. Once pork chops have marinated, remove from marinade and remove excess moisture from chops with a paper towel.
5. Bring olive oil in a cast iron skillet to medium-high heat.
6. While oil is heating add water to a medium sized pot, salt, and bring water to a boil.
7. Add ramps (or spring onions) to the skillet, and cook until green are wilted.
8. Remove ramps from the pan, and place aside on a plate.
9. Add potatoes to boiling water and boil until tender (about 5 -7 minutes).
10. While potatoes are boiling, add pork chops to the skillet using tongs (do not crowd).
11. Brown pork chop on each side (4 -8 minutes depending on thickness – internal temperature should be 160°F /71°C.), and place on a plate to rest when cooked(about 5 minutes).
12. While pork chops are resting, drain potatoes, and add butter, salt and pepper to the potatoes in the pot and smash.
13. Add half of the ramps to the potatoes, and incorporate.
14. Pour the remaining ramps over the pork chops and eat.

Simple and delicious right?

Photo Credit: Sean, the boyfriend