Pesto-Crusted Pork Chops with Sweet-and-Sour Collards

Southern Living
Pesto-Crusted Pork Chops with Sweet-and-Sour CollardsRecipe
Photo: Howard Lee Puckett; Styling: Amy Burke
Makes 5 servings


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1/2 cup golden raisins
1 cup hot water
6 (1-inch-thick) boneless pork chops (about 2 lb.)
1 (7-oz.) container reduced-fat pesto, divided
1 cup panko (Japanese breadcrumbs)
6 tablespoons olive oil, divided
1/2 cup chopped sweet onion
1 garlic clove, minced
1 (16-oz.) package frozen chopped collard greens
1/4 cup balsamic vinegar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/3 cup pine nuts, toasted


Hands-on: 30 Minutes
Total: 42 Minutes

1. Stir together first 2 ingredients. Let stand 12 to 15 minutes; drain.

2. Coat pork chops with half of pesto; dredge in panko, pressing gently to adhere. Cook in 1/4 cup hot oil in a large nonstick skillet over medium heat 6 to 7 minutes on each side or until done.

3. Heat remaining 2 Tbsp. olive oil in skillet; add onion and garlic, and sauté 3 to 4 minutes or until tender. Add collards, and cook 3 to 4 minutes or until tender. Stir together vinegar and next 3 ingredients; add to collards, and cook 2 minutes. Remove from heat. Stir in raisins and pine nuts.

4. Serve pork chops with collards and remaining pesto.

Created date

August 2011