- 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
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.