Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living September 2011

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Credit: Howard Lee Puckett; Styling: Amy Burke

Recipe Summary

hands-on:
30 mins
total:
42 mins
Yield:
Makes 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 2 ingredients. Let stand 12 to 15 minutes; drain.

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  • 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.

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