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Searing the outside of a cold, fatty piece of meat is not really going to heat up the bone that is deep inside it at all. Part of why cooking bone-in chicken and turkey without overcooking the white meat can be a challenge. A pork chop where the bone touches the pan is different than a chicken thigh or quarter which has stuff around the bone.
Try sticking a meat thermometer in while you sear it and watch.

Another option though would be to debone the meat, cook it or sear it, and then substitute egg shells crushed up for the bone. Or, cook the bone into mush in an old crockpot in your garage or covered porch (cause it stinks).
 
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