Seared and Roasted Pork Chops with Lemon
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
- Servings: 4
Source: Martha Stewart Living, April 2010
- 4 bone-in pork chops (12 ounces each, 1 1/2 inches thick), preferably pasture-raised
- Coarse salt and freshly ground pepper
- Safflower oil, for searing (2 to 4 tablespoons)
- 1 lemon, cut into wedges
Generously season pork chops on both sides with salt and pepper. Let stand for 30 minutes.
Preheat oven to 425 degrees. Heat enough oil to coat the bottom of a large ovenproof skillet (1 to 2 tablespoons) over medium-high heat. Blot excess moisture off pork chops with paper towels. Sear 2 pork chops on 1 side until crusts are golden, 4 to 5 minutes. Using tongs, brown fatty edges. Flip, and sear for 2 minutes more; transfer to a plate.
Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.
Add reserved pork chops to skillet, and transfer to oven. Roast each until an instant-read thermometer inserted into the center reaches 145 degrees, 5 to 7 minutes. Let rest for 5 minutes. Squeeze lemon wedges over pork chops.