Bone in 1 1/4 inch thick Lean Pork Chops. I usually just pan sear and then roast my pork chops, always comes out juicy and flavorful. About 300F for 10-15 minutes. Recently, I have been seeing alot of recipes where the pork is seared/fried, then placed on a baking pan, wrapped with FOIL, then finished off in the preheated oven @ 350F for an hour. Well, I got curious and tried this with about 5 chops using this method. The pork chops turned out terrible. A tad on the dry side and flavorless. All of the juices were just steamed out of the pork and the pan was filled with liquid. What could have gone wrong?