How to "Dry-Brine" Pork Chops
Seeing the juicy pork chops in my friend Jennifer Yu's blog post (Use Real Butter) inspired this recipe, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops a technique. As long as you don't horribly overcook your meat, this 'dry-brine' technique will produce the juiciest and most flavorful pork chops you've ever had.
Let the chops "brine" uncovered in the fridge for 18 to 24 hours. Some say you can do this in less time, but I've always let it go at least overnight.