I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater. The pork must be thin get done in the short cooking time, so pound it if necessary. Katsu is served with a dipping sauce. Here is a simple one: * 1/2 cup catsup * 1-1/2 to 2 tablespoons Worcestershire sauce * 1/2 teaspoon dry mustard mixed with a little water There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't. The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real. One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm. The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs. This can be made with chicken too. Jim Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet

If you insist on cooking pork chops until 160F internal, it is hard to avoid a dry, tough, bland meat. Brining can help, a little. Tricks like cutting a cavity inside the chop and filling it with fat (butter, etc) also helps. Breading the outside won't make the inside less dry, although the flavor of the breading may distract you. My approach is basically: - Brine if I have time - Don't over trim the chop, leave as much fat on as you can. Leave the bone in. - Pat the chop dry with paper towels. Dust it lightly with flour or corn starch if you want it even drier. - Rub the exterior with whatever you find tasty, at minimum salt and pepper - Oil the exterior of the chop - Get your pan as hot as you can. Don't use a non-stick pan or a thin steel or aluminum pan. Use a thick, heavy pan, preferably cast iron. Put it on high flame and walk away for at least 5 minutes. The pan should be smoking, almost scary hot. - Turn the hood fan to high or open the windows. - Drop a big pat of butter on the pan, it should melt and start to smoke and burn almost instantly if the pan is hot enough. - Place the oiled chop on the pool of browning butter. There should be sizzling and spitting. Don't flip, move, pat, or touch the chop. Yes, the chop may be stuck to the pan, ignore that, the sticking will break when the bottom of the chop is crusted enough. - After 2 minutes, remove the chop. The bottom should be brown and starting to get crusty. (These times are a starting point. Depending on your stove, you'll learn if 3 or 1.5 minutes works better than 2.) - Let the pan heat back up for a couple of minutes. Repeat with another big pat of butter and the other side of the chop. - After 1 minute, start measuring the internal temp. At 135F, pull the chop off the pan, to a plate to rest for 5 minutes. The temperature should coast up to the USDA-recommended 145F, or close enough. I cook my chops to 140F or so. I like it still a bit pink, and juicy. The point is that the high heat gets the exterior browning fast, before the interior is overcooked. There are combination baking/pan-frying methods too, which seem like too much trouble. You can also use the broiler - pre-heat the broiler on higj with the upper rack as close to the flame as possible, after you place the chop in the smoking hot pan, drop a pat of butter on the upper side, and place the pan under the broiler. This cooks both sides at once and is a big faster. A cable probe thermometer with a remote display helps. I imagine dcarch now sous-vides his chops?

First of all, I wouldn't cook boneless pork or chicken in the crockpot - not unattended for a long time, as they both tend to dry out. But since neither need to be cooked very long that shouldn't be a problem. I have lots of pork recipes on my blog. Some of my favorites: Braised Ginger Pork - I just made this last week. I used cubed pork loin from Costco and it came out great. Memphis-Style Pork Chops - I love the sauce and I've made them over and over. I broil them. Sweet-Sour Pork on Rice - I swooned over this recipe. Tangy Pork Chops - a very simple recipe that I can't believe I haven't made again. I will soon. Baked Pork Chops - baked in milk and so tender. Easy Italian Spiced Pork - one of my go-tos. Best on gas grill but good on the contact grill too. I wouldn't know where to start with the chicken. Here's just a few of my fast favorites. Crumb-Coated Dijon Chicken - this is one I've made several times. I love the coating and the chicken stays so moist. Baked Lemon Chicken - I've made this 2 or 3 times. Chicken with Vegetable Sauce - I loved this and it uses a lot of pantry ingredients. Skillet Chicken Parmigiana - who doesn't love chicken parm?

Sounds great, Khandi. Puts me in mind of a traditional southern approach called smothered pork chops. Here's one version: 2 tbls flour 1/2 tsp pepper 1/2 tsp salt 6 thick pork chops (I use boneless center cuts, myself) 1+ tbls oil 1 large onion, sliced thin 1 cup hot chicken broth 1/2 cup hot apple juice Preheat oven to 350. Mix 1 tbls flour with the salt & pepper on a plate. Dredge the chops in it on both sides. Brown the chops in the oil until golden brown. Transfer to a baking dish just large enough to hold them in one layer. In the same skillet saute the onion until soft and golden. Add the remaining flour and stir thoroughly. Add the hot liquids slowly, stirring. Cook about three minutes more, or until sauce begins to thicken. Pour sauce over chops. Cover tightly with foil and bake 20 minutes. Remove foil and bake another 20 minutes.