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

Pesto-Crusted Pork Chops with Sweet-and-Sour Collards Recipe
Photo: Howard Lee Puckett; Styling: Amy Burke


Makes 5 servings
Total time: 42 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 42 Minutes


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


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.

September 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note