and because they are so big dh and i limit ourselves to one each...so most of the time i shake and bake for 1 hour.
i also like smothered in onions and mushroom soup, great for crock pot...i'd probably do 4 at a time, and make 2 dinners...serve the cooked chops shredded and in bbq the next night.

The thick chops are good when you split them almost all the way through, stuff them with mozzarela cheese or bread stuffing and bake in the oven for an hour - yum!

I love this recipe, but I modified it. Main Man doesn't like it, so I haven't had it in a while. But, it is yummmy. You might want to taste as you go, I have also added Soy Sauce and Green Peppers before to give it a more Oriental Tang.

Orange Glazed Pork Chops (original recipe)
· 4 pork chops, about 3/4-inch thick
· 1 tablespoon olive oil
· salt and pepper
· 1/2 cup orange juice
· 2 tablespoons brown sugar
· 2 tablespoons orange marmalade
· 1 tablespoon vinegar
PREPARATION:
In a large, heavy skillet, brown pork chops on both sides in hot oil. Season pork chops with salt and pepper. Drain off excess fat. In a bowl, combine orange juice, brown sugar, marmalade and vinegar. Pour over the pork chops.
Cover and simmer for 35 to 45 minutes, or until pork chops are tender and glazed. Remove pork chops to a warm platter. Spoon sauce over pork chops. Serve pork chops with rice or potatoes.
Pork chops recipe serves 4.
My Version:
I donÂt add brown sugar. I use a whole jar of orange marmalade and I serve over rice.

I split those thick pork chops from Costco almost in half so they lay flat and put them in an oblong baking pan. Then I make some Stove Top Stuffing which I have increased the water to 2 cups so the stuffing will be moist. I also add mushroom and dehydrated onions. Spread that over the chops, cover with foil and bake in a 350º oven for about an hour. They are so good and juicy.

For me "Zesty Italian Dressing" is the secret to tasty Grilled Chicken.

Marinade Chicken in Zesty Italian Dressing in the refrigerator for at least 1 hour before putting on the grill.

Gayle

Thanks guys,
Splitting the chops is a very good idea, I guess you could do the same with the chicken. The orange chops sound delicious too!! Keep them coming!!!

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 recipe for Chicken and dumplings is delicious! I didn't like using the biscuits for dumplings, so this week I used Bisquick instead. Yummy! I've also used the frozen chicken breasts instead of fresh and that works too.

Here is a link that might be useful: Chicken and dumplings

Thanks, that's a start!!!

Anyone Else?

This is the BEST crockpot bbq (originally for beef, I've made it many times with pork or chicken -- chicken cooks faster.)

2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
Put all the ingredients into the crockpot except for the meat. Make sure it all mixes pretty well. Toss the meat in there. Cook for 8 hours on low. I recommend turning it on "high" for the first hour or so to heat the meat more thoroughly quickly. DonÂt want it sitting at near room temp for too long. I turned the meat once or twiceÂprobably not needed but itÂs nice to let the smells out to fill the house!

Take the meat out sometime around 7-8 hours and shred it then put it back into the sauce, which should be thickening some. Put a little flour into it to thicken more if you want.