• ¾ pound Swiss chard leaves, washed thoroughly
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• ¾ pound trimmed pork loin, cut into 1"-thick medallions
• Salt
• ½ cup unbleached all-purpose flour
• 2 eggs, beaten
• 1 cup fresh bread crumbs
• 4 tablespoons (½ stick) unsalted butter
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon plus 1 teaspoon sugar
• 1 tablespoon golden raisins
• 1 tablespoon pine nuts

Sauté the Swiss chard in a 3-quart sauté pan in 1 tablespoon olive oil for 2 minutes over medium-high heat until wilted. Keep warm.

Season the pork medallions with salt and dip them first in the flour, coating both sides and shaking off the excess, then in the beaten eggs. Dip each medallion in the bread crumbs, coating both sides as well and pressing with your hands to make the bread crumbs adhere.

Heat the butter and the remaining ¼ cup olive oil in a 12" skillet over medium-high heat until very hot. Fry the pork medallions in 2 batches until golden on both sides and cooked through, about 2 minutes per side, turning once; transfer to a platter lined with paper towels and keep warm.

Discard excess fat from the skillet, reduce the heat to medium, and add the vinegar and sugar; cook 3 minutes, or until caramelized. Add the raisins and pine nuts and cook 1 minute, stirring.

Arrange the Swiss chard on a platter, place the pork over it, and drizzle with the sweet-and-sour vinegar glaze. Adjust the salt and serve immediately.