a small bowl, combine 1/2 cup boiling water
and the dried morels. Let cool to room temperature,
about 20 minutes. Line a strainer with cheesecloth
and drain the mushrooms. Chop the mushrooms
and reserve the mushrooms and their liquid separately.
a saucepan of salted water to a boil and add
the asparagus. Cook until tender, yet crisp
3 - 5 minutes. Drain and reserve.
a frying pan large enough to hold the chops
in a single layer without crowding, warm 1 tablespoon
of the olive oil over medium heat. Add the chops
and cook, uncovered for 5 minutes. Turn them
over and season with salt and pepper. Reduce
the heat to medium low and continue to cook
uncovered turning occasionally until golden
and firm to the touch about 8 - 9 minutes longer.
Remove from the pan, place on a warm platter
and cover with aluminum foil.
the chicken stock into a saucepan and boil rapidly
to reduce by half. Set aside. In the frying
pan used to cook the chops, hat the remaining
1 tablespoon olive oil over medium high heat.
Add the fresh and dried morels and cook until
the fresh mushrooms are tender 3 - 4 minutes.
Remove the mushrooms from the pan and reserve
with the pork. Turn the heat to high and add
the chicken stock, thyme and mushroom liquid
and reduce until it thickens slightly 3 - 5
minutes. Add the reserved asparagus and warm
for 1 minute.
the chops on individual plates and divide the
sauce, asparagus and mushrooms over the top.
Garnish with thyme sprigs and serve.