Pork Medallions with Mustard-Caper Sauce
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This recipe is for two, but you can easily double it. It may not be the most beautiful looking dish, but it is really tasty and pretty fast to prepare. I used half and half instead of cream because that is what I had and it was fine.

Braised Swiss Chard

2 large bunches of yellow or red swiss chard, remove thick part of the ribs and chop the leaves and smaller ribs into large pieces
1/2 onion, chopped
2 TB. olive oil
salt and pepper, to taste

Heat olive oil in a large pot over medium-high heat and saute onion for about 5 or so minutes until it is tender and translucent. Add swiss chard and stir until it starts to wilt a bit. Turn heat down to low and cover the pot. Every 5 minutes or so stir the chard so it doesn’t stick. Cook for about 20-25 minutes until the chard is very soft. Remove cover and let the chard saute another 2-3 minutes. Season with salt and pepper, dress with good olive oil if you desire.