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.
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.