Something’s Burning: Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans and Me

I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there’s nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we’re also discussing the finer points in life… like one-night-stands, hammocks, and Gravy’s camp counseling career.
 
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This episode is brought to you by Nuts.com. Receive a free gift and free shipping when you spend $29 or more at https://Nuts.com/burning
 
BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS
 
COLLARD GREENS
 
INGREDIENTS:
* Olive Oil
* Chopped Uncooked Bacon
* Chopped Country Ham
* Chopped Onion
* Chicken Broth
* Apple Cider Vinegar
* Brown Sugar
* Crushed Red Pepper Flakes
* Collard Greens, destemmed and roughly chopped
 
STEPS:
1. Add olive oil to instant pot and hit sauté
2. Add bacon, ham, and onions; cook 4-5 min
3. Deglaze pot with some chicken broth, scraping bits off the sides.
4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine
5. Pack collards in well; close instant pot and switch to pressure cook
6. Ensure valve is set to “seal” and set for 5 minutes
7. Let it naturally release for 20 min
 
SAWMILL GRAVY
 
INGREDIENTS:
* Ground Sausage
* Butter
* Almong Flour
* Heavy Cream
* Water
 
STEPS:
1. Brown sausage in a skillet, breaking into small pieces
2. Add butter and almond flour; whisk
3. Add heavy cream while whisking until combined
4. Season with salt and pepper
5. Add water as needed to thin out gravy; simmer 3-5 min
 
BLACKENED PORK CHOPS
 
INGREDIENTS:
* Pork Chops
* Paprika
* Sea Salt
* Garlic Powder
* Onion Powder
* Cayenne Pepper
* Black Pepper
* Thyme 
* Oregano
* Cumin
* Butter
 
STEPS:
1. Combine all the spices in a bowl
2. Melt butter 
3. Dip pork chop into butter, then spice mixture
4. Cook in a skillet for about 5 min on each side
5. Serve with gravy overtop
 
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