Recipes Ingredients Meat & Poultry Pork Recipes Seared and Roasted Pork Chops with Lemon 3.2 (61) Close Servings: 4 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. Directions 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.