Thick, luscious bone-in pork chops end up perfectly cooked in this easy two-step method that calls for an initial sear in a cast iron skillet, then finishing off in a hot oven. The twist, in this ultimate recipe for pork lovers, is a topping of crispy fried pancetta with fresh thyme and rosemary. Serve this to the hungriest carnivore you know, with a simple
Mixed Greens Salad. Make sure you remember to take the pork chops out of the fridge an hour before you plan to cook them, just to take the chill off.