Hi! I am Shawna Coronado and I am here with Chef
Ryan Hutmacher, "The Centered Chef". And he is going to help us learn how to fix
a meal for ten dollars or less. What so whatcha cooking today?
That is right. You know what we are going to do?
We are going to do an ode to meat and potatoes. Alright.
So got some grilled pork chops that we are going to do very simply.
And then we are going to do some grill roasted sweet potatoes with kale and scallions.
Wow! That sounds a little scary.
You are going to have to teach me how to do it.
This is super simple stuff, so. Yea!
I am actually going to have you help me out a little bit by taking the sweet potatoes
and the kale and put them right inside the foil right there.
Okay. And in the mean time, I am going to be working
on cutting these green scallions, these green onions right here.
Great. Now the kale, the kale comes from my garden.
Wo-hoo! I am loving it.
Now remember, we are going all the food with a rain water feed system.
And kale is especially important. This is what it looks like when it comes off
of the stem. It is full of vitamins and nutrition.
So, I took those scallions and put them on top of the kale and sweet potatoes.
And what we are going to do is, we are going to do a little bit of oil right inside of
here. Okay.
And we have to season these guys. So we got some black pepper.
Okay. And we are going to do some salt.
That is colorful. What we are going to do is, we are going to
go ahead and close this up, just like a gift. And we are going to curl in those ends nice
and tight. And put this on the grill.
And this is going to go for probably about twenty five to thirty five minutes.
Okay. We are going to go medium heat.
Okay. I will put it on.
Throw it right on there. Okay.
And we will go right on to the pork chops. Alright.
Salt and pepper, Shawna, on these guys. Very simply.
Excellent. And here is the deal, we have to make sure
we got a little bit of oil on these before we throw them on the grill.
So we are going to drizzle some extra virgin olive oil.
We are going to flip these guys and we are going to season the other side.
Alright. You have got to do double seasoning.
Now, my grandmother used to cook the pork chops until they were hard like rocks.
Tell me, how long should we cook them so that they are safe to eat?
Now that depends on how thick they are cut. Now these in particular, now these are about
an inch thick. We are actually going to go about eight to
ten minutes in total cooking time, but it is okay to serve these medium to medium well.
We have our pork chops on here for about ten minutes.
We have flipped them already. We are going to go ahead and grab our grill
roasted sweet potatoes off of here. Set those over there.
Let us grab those pork chops here. Wow!
They look beautiful. Great.
Terrific. We will bring those right over here.
Okay. Let us open up these grill roasted sweet potatoes
and the kale and the scallions. I have got my fork ready.
Look at that. As you can see.
Beautiful! Inside of there.
They are really luscious and they smell really good.
So what we are going to do is plate these up.
These are really nice and soft. Wow.
They are cooked to perfection And then last, but not least.
Oh! The pork chops.
Here you are going to have to cut those for me.
Let us get that a little cut right there. Look at those perfect little grill marks.
Oh I can not wait! I am so excited.
Look at how juicy those are. We will let those rest for a second.
Okay. And you can see that we have a nice medium
well cook going on right there. Delicious.
Take these guys. Okay.
It looks and smells so good. Meat and potatoes done really simply.
Ten dollars or less. You did it again!
Grill roasted sweet potatoes and grilled pork chop.
This is terrific. I want you to come back and cook more for
me. It would be my pleasure.
Great! We will see you next time.