3 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 serrano chile, minced (about 1 1/4 teaspoons)
1/2 bunch rainbow chard, stems and leaves roughly chopped and kept separate (about 6 1/2 ounces)
1/2 bunch rainbow chard, stems and leaves roughly chopped and kept separate (about 6 1/2 ounces)
Kosher salt
2/12 cups chicken stock, plus more if needed
1/2 cup puy lentils
3 sprigs fresh thyme
Freshly ground black pepper
1 large white onion, cut into wedges, root end intact
Two 13 to 14-ounce bone-in pork chops, about 1 1/2 inches thick
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