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.

Martha Stewart Living, April 2010

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (1)

60 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 28
  • 2 star values: 9
  • 1 star values: 5
Rating: Unrated
09/21/2013
Good and easy
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