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Pork Chop and Sweet Potato-Kale Dinner–Fresh From the Garden For Under Ten Bucks!

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Shawna Coronado and Chef Ryan Hutmacher get in touch with nature - literally - preparing this dish while standing in the middle of Shawna's garden. This is the view below the table - ankle deep in plants.   Kale is among the easiest of all vegetables to grow, but the most feared to cook and eat. The truth is – kale is delicious. Served here with Chef Ryan’s magical touch, it is an outstanding combination with sweet potatoes.

Kale is packed with organosulfur compounds that may lessen the occurrence of some cancers and several studies suggest that kale may help the liver neutralize potentially cancerous substances.  Vitamin and mineral-rich, kale are loaded with beta-carotene, vitamin C, iron, manganese, calcium, and potassium. Healthy and delicious!

Pork Chop and Sweet Potato-Kale Dinner

2 1-inch thick boneless pork chops
2 average-sized sweet potatoes, peeled and cubed
1/2 cup chopped kale leaves
2 chopped scallions
Salt and pepper to taste
2 tsp olive oil

1. Place kale and sweet potatoes in foil. Wrap tightly. Place on hot grill and cook until tender – about 10 minutes.

2. Prepare both sides of pork chops by drizzling olive oil, add salt and pepper, then place on a hot grill. For a 1-inch thick pork chop, it should grill for about 8 to 10 minutes and be served at medium to medium-well.

3. Unwrap, plate up, and serve.

Servings: 4 — cost is under $10


To learn more about rainwater cisterns and rain exchange systems for your garden and lawn, please go to the sponsor for the “Living Lean & Green; How To Cook Healthy For $10 or Less” video series, Aquascape Inc., at They have an amazing website filled with ideas to help you live more sustainably by collecting and utilizing rainwater, particularly to water a garden.

The “Living Lean and Green; How To Cook Healthy For $10 or Less”video series features Chef Ryan Hutmacher, The Centered Chef of Centered Chef Food Studios (, cooking with me (Shawna Coronado) in my front lawn vegetable garden. Together, we are creating meals that cost a family of four $10 or less to prepare and feature organic vegetables I have grown myself.

Burpee Home Gardens supplied the vegetables grown in the garden this season. I  write many instructional stories and videos with their incredible vegetable products and donate a large portion of the vegetables to the local food pantry when harvested.
Organic Mechanics Soil supplied the worm castings for the garden areas which were not crop-rotated this season.
Aquascape, Inc. sponsored the videos and supplied the rainwater cistern for easier watering of the vegetable garden.

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  1. Shawna,

    Sounds like a good recipe and from items we usually keep around. Our cold frame is full of kale, been eating it non stop for weeks. Also lots of mustard greens, which would also be interesting in this recipe!

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