Seared and Roasted Pork Chops with Lemon
Our favorite recipe for baked pork chops actually starts on the stovetop. You need to sear the chops to form a caramelized crust before you transfer the skillet to the oven to finish the job. This technique is particularly helpful if you're working with thick, bone-in pork chops and produces meat with a browned exterior and a juicy interior that is never overcooked. Simply serve with lemon wedges—that's all you need to complete this winning main dish.
Martha Stewart Living, April 2010
