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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

Ingredients

  • 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

Directions

  1. Step 1

    Generously season pork chops on both sides with salt and pepper. Let stand for 30 minutes.

  2. Step 2

    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.

  3. Step 3

    Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.

  4. Step 4

    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.

Source
Martha Stewart Living, April 2010

Reviews (1)

  • 21 Sep, 2013

    Good and easy