Pesto Crusted Pork and Sweet and Sour Greens, 1/18/2012 - KATV - Breaking News, Weather and Razorback Sports

Pesto Crusted Pork and Sweet and Sour Greens, 1/18/2012

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by Gary Duke at Alley Oops

 
1/2 cup raisins
1 cup hot water
soak raisins in water and set aside
 
1 inch thick pork chops or sliced tenderloin (8 slices)
a jar of pesto sauce
1 or 2 cups panko for dredging
2 tablespoons olive oil
cover pork in pesto and dredge in panko and fry in oil, about 4 minutes on each side. Remove from pan and keep warm. In same skillet add:
 
2 tablespoons olive oil
1 small onion, diced
cook for 2 minutes and add:
16 ounce package of frozen greens (turnip, collard)
2 tablespoon balsamic vinegar
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper
salt, pepper and garlic to taste
cook till greens are tender and some of the liquid is absorbed, and add:
 
1/4 cup pine nuts
raisins, drained
 
Serve pork with some of the reserved pesto sauce and greens.
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