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

• 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.

golden raisins, water, pork chops, pesto, olive oil, sweet onion, garlic, collard greens, balsamic vinegar, brown sugar, salt, red pepper, pine nuts

Taken from www.myrecipes.com/recipe/pesto-crusted-pork-chops (may not work)