I like thick chops for braising. Long and low cooking will make them tender and aromatic ingredients in the sauce gives them flavor. My usual preparation is to brown the chops well then braise them with lots of mirepoix and a little wine. At the end, a small can of tomato sauce is added to the pan to make a pasta sauce. The pasta sauce benefits from the pork which has been cooked in it and the pork benefits from the aromatic vegetables in which it was cooked. It's a win-win. You can play around with the sauce by adding calamata olives or other ingredients. Jim This post was edited by jimster on Thu, Jan 31, 13 at 19:58

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?

this sounds good mountain lady, I think I'll try it w/chicken thighs tomorrow. I don't enjoy pork anymore due to a strong sensitivity to pork taint flavor, but for those who do like pork chops, I bet this would make tender smothered style chops. Question on the recipe-I assume you're doing the usual egg then flour dip then brown well? Its a little unclear on that step.

I made these this past weekend & we really enjoyed them. I didn't note the source, & don't recall if I got the recipe here. Baked Pork Chops with Parmesan-Sage Crust Recipe 4 servings. 1 1/2cups fresh breadcrumbs made from crustless french bread 1 cup freshly grated Parmesan cheese (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup all purpose flour 4 bone-in center-cut pork loin chops (each about 1 inch thick) 2tablespoons (1/4 stick) butter 2 tablespoons olive oil lemon wedges (optional) orange wedges (optional) Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.