Stir together first 2 ingredients. Let stand 12 to 15 minutes; drain.
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.
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.
Serve pork chops with collards and remaining pesto.
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Made this when we had company, but used Italian breadcrumbs instead of Panko. We all loved it :) Our friend had never tasted collards, and this recipe was tasty, tangy/sweet. Will make it again. The pork chops are really easy & good.