Pork chops: low and slow or high and fast?
Depends a lot on how thick they are. Thinner chops would work well with just a high-temp sear under the broiler. Whereas a thicker (for example, a double-cut chop) would be better with a two-temperature process.

I.e. Bake them until they reach the right temperature at 350 or 400, then finish under the broiler for color and flavor. 

Same thing applies if you want to pan-sear first, then bake until they get to your desired internal temp. 

A really-long and slow cook (AKA 225 for 4 hours) won't work well with a loin-cut, as it doesn't have enough connective tissue to breakdown.