I scraped the bone clean with a sharp carving knife and seared the chop for a couple of minutes on both sides to reach medium. You do not have to destroy your pork like all of our mother's did.
I stuffed the morels with a creamy parmesan laced polenta and an asparagus tip. I placed them in the fridge to set the polenta and then sauteed them in butter with some chopped shallots.
I blanched some asparagus stems in salted water til they were very tender before shocking them in ice water to stop the cooking and set the color. Then I pureed the asparagus with some butter and sour cream and ran it through a fine mesh strainer. The ramp greens were also blanched and then quickly sauteed in butter.
The plate was finished with some crispy homemade bacon, sauteed corn kernels and frisee. It was sauced with a wild boar jus.