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

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.