Pesto-Crusted Pork Chops with Sweet-and-Sour Collards |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Stir together first 2 ingredients. Let stand 12 to 15 minutes; drain.
2. 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.
3. 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.
4. Serve pork chops with collards and remaining pesto.
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