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

      by Gary Duke at Alley Oops

      {}1/2 cup raisins1 cup hot watersoak raisins in water and set aside{}1 inch thick pork chops or sliced tenderloin (8 slices)a jar of pesto sauce1 or 2 cups panko for dredging2 tablespoons olive oilcover 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 oil1 small onion, dicedcook for 2 minutes and add:16 ounce package of frozen greens (turnip, collard)2 tablespoon balsamic vinegar1 tablespoon brown sugar1/2 teaspoon crushed red peppersalt, pepper and garlic to tastecook till greens are tender and some of the liquid is absorbed, and add:{}1/4 cup pine nutsraisins, drained{}Serve pork with some of the reserved pesto sauce and greens.
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