Blackened Pork Chops with Sawmill Gravy and Collard Greens

S3 E09 | Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans, and Me | Something's Burning

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.

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 minutes.
  3. Deglaze pot with chicken broth, scraping bits off the sides.
  4. Add remaining broth, vinegar, brown sugar, and red pepper flakes; stir to combine.
  5. Pack collards into the pot; close lid and switch to pressure cook.
  6. Ensure valve is set to “seal” and cook for 5 minutes.
  7. Let naturally release for 20 minutes.

Sawmill Gravy

Ingredients:

  • Ground sausage
  • Butter
  • Almond flour
  • Heavy cream
  • Water

Steps:

  1. Brown sausage in a skillet, breaking it into small pieces.
  2. Add butter and almond flour; whisk to combine.
  3. Add heavy cream while whisking until incorporated.
  4. Season with salt and pepper.
  5. Add water as needed to thin; simmer for 3–5 minutes.

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 spices in a bowl.
  2. Melt butter.
  3. Dip pork chops into melted butter, then coat with spice mixture.
  4. Cook in a skillet for ~5 minutes per side.
  5. Serve with sawmill gravy overtop.
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