I've had great success preparing chicken using variations of the following procedure:
- Arrange chicken pieces in a roasting pan with a lid
- Add other flavorings (whatever I have on hand or am in the mood for)
- Roast covered for 30 min at 425 F
- Uncover and broil for 15 more min
The chicken skins crisp during broiling, but the insides stay wonderfully moist, exactly the way I like them. Now I'm thinking of adapting this for pork chops, but I'm wondering whether I might have more luck if I broil the pork before roasting it. Pork chops don't have skin, obviously, and I'm wondering if broiling first will help to seal in moisture and flavor.