← Replies in Lemon Garlic Pork Chops Recipe

It does specify to sear the meat first and use thick chops versus thin if it came out to dry try editing those steps as long as well is cooking at a lower and slower temperature. I'm not really sure about the seasoning but maybe doing a double dip once during the cooking and once at the end as well as adding an olive oil or butter as a binder and another thing to keep the juices from drying out I would also save the lemon until last or near done for the same reason since acids break down fats and you need those to cook a pork chop so it doesn't become dry anyway hope that helps!