Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3312.89 Kcal (13870 kJ) | ||
| Calories from fat | 1906.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 211.84g | 326% | |
|---|---|---|---|
| Cholesterol | 484.4mg | 161% | |
| Sodium | 14847.83mg | 619% | |
| Potassium | 3954.85mg | 84% | |
| Total Carbs | 159.91g | 53% | |
| Sugars | 76.2g | 305% | |
| Dietary Fiber | 10.71g | 43% | |
| Protein | 184.98g | 370% | |
| Vitamin C | 23.7mg | 39% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 73.5mg | 409% | |
| Calcium | 354.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 179.02 Kcal (750 kJ) | ||
| Calories from fat | 103.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 326% | |
|---|---|---|---|
| Cholesterol | 26.18mg | 161% | |
| Sodium | 802.34mg | 619% | |
| Potassium | 213.71mg | 84% | |
| Total Carbs | 8.64g | 53% | |
| Sugars | 4.12g | 305% | |
| Dietary Fiber | 0.58g | 43% | |
| Protein | 10g | 370% | |
| Vitamin C | 1.3mg | 39% | |
| Iron | 4mg | 409% | |
| Calcium | 19.2mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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