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

<p>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.</p> <p> </p> <p>Follow Yung Gravy:</p> <p>https://www.instagram.com/yunggravy</p> <p> </p> <p>Follow Trevor Wallace:</p> <p>https://www.instagram.com/trevorwallace</p> <p> </p> <p>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</p> <p> </p> <p>BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS</p> <p> </p> <p>COLLARD GREENS</p> <p> </p> <p>INGREDIENTS:</p> <p>* Olive Oil</p> <p>* Chopped Uncooked Bacon</p> <p>* Chopped Country Ham</p> <p>* Chopped Onion</p> <p>* Chicken Broth</p> <p>* Apple Cider Vinegar</p> <p>* Brown Sugar</p> <p>* Crushed Red Pepper Flakes</p> <p>* Collard Greens, destemmed and roughly chopped</p> <p> </p> <p>STEPS:</p> <p>1. Add olive oil to instant pot and hit sauté</p> <p>2. Add bacon, ham, and onions; cook 4-5 min</p> <p>3. Deglaze pot with some chicken broth, scraping bits off the sides.</p> <p>4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine</p> <p>5. Pack collards in well; close instant pot and switch to pressure cook</p> <p>6. Ensure valve is set to “seal” and set for 5 minutes</p> <p>7. Let it naturally release for 20 min</p> <p> </p> <p>SAWMILL GRAVY</p> <p> </p> <p>INGREDIENTS:</p> <p>* Ground Sausage</p> <p>* Butter</p> <p>* Almong Flour</p> <p>* Heavy Cream</p> <p>* Water</p> <p> </p> <p>STEPS:</p> <p>1. Brown sausage in a skillet, breaking into small pieces</p> <p>2. Add butter and almond flour; whisk</p> <p>3. Add heavy cream while whisking until combined</p> <p>4. Season with salt and pepper</p> <p>5. Add water as needed to thin out gravy; simmer 3-5 min</p> <p> </p> <p>BLACKENED PORK CH