I find that a little hot oil goes a long way in getting a cheater’s crust on a pork chop. I cook mine on medium heat, relatively gently for pork, but I put them down (CAREFULLY!) into some canola oil and let it do the work.

“Brown on stove/finish in oven” is pretty much the secret to cooking any cut of meat, though there are many different ways of executing - this being one specific example. For me, I prefer to finish pork chops at a lower temp (400 or less) and steaks at a higher one (500), but this is a perfectly reasonable starting…