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

Photo: Howard Lee Puckett; Styling: Amy Burke
Hands-on time 30 mins
Total time 42 mins
Yield Makes 5 servings


  • 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

How to Make It

  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.