Broil meringue cookies

Meringue powder is a pasteurized egg product - "dried egg whites with stabilizers and anti-clumping agents such as cornstarch".

It is used to stiffen recipes and I think there are two main reasons for using it (as opposed to egg whites):

1) Reduced risk of salmonella

2) Less time/labour/effort used - you don't have to beat the egg whites for a long time to stiffen them

I would guess as well that it would have more consistent results. When making meringues with egg whites you have to be careful not to get any yolk or other fat into the mixture or it won't stiffen properly. There is no real risk of this with meringue powder.

There's really no such thing as 'sealing in juices' when it comes to meat. Skin-on chicken breast stays relatively moist because of the fat in the skin; because the skin is on top, it pretty much self-bastes. Broiling just crisps the skin afterwards and will do nothing moisture-wise.

With pork chops, however, the fat is around the side and so will drip off during roasting, and broiling beforehand will just dry out the surface of the meat. I'd suggest rolling the fat in some salt, then placing the chops fat side down on a warm pan for a few minutes. This will render out the fat. You can then drizzle this on to the pork to help keep it moist and impart extra flavor.