Pork Chops With Braised Fennel & Lentils

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1 cup green lentils, preferably French green lentils

4 center-cut boneless pork chops, 1-inch thick

Salt and pepper, to taste

2 to 3 tablespoons vegetable oil

1/2 onion, sliced

1 1/2 to 2 cups cored and thinly sliced fennel (about 1 medium), plus fennel fronds to garnish

1/2 to 1 cup white wine (see Note)

Good extra-virgin olive oil, to drizzle

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