Pesto-Crusted Pork Chops With Sweet-And-Sour Collards Recipe

Name: Pesto-Crusted Pork Chops With Sweet-And-Sour Collards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Pesto-Crusted Pork Chops With Sweet-And-Sour Collards falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto-Crusted Pork Chops With Sweet-And-Sour Collards

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