Salt Cured Pork Chops [split from LA]
It is as simple as can be. I just salt them generously on both sides and on the edges, on the fat and bone. I put them in a storage container and leave them for at least a day, sometimes for several. It really transforms the pork chop.
My instruction in this comes from the Zuni Cafe Cookbook by Judy Rodgers. Read that for why this is such a good idea. She is a genius.